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4 Serves
89 Mins
2 g
9 g
22 g
Clean and devein the prawns, then marinate them with a pinch of salt and turmeric powder for 15 minutes.
Ingredients, vitamins, and health benefits
Salt
Turmeric Powder
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MexicanVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
20 µg / 400 µgCalcium
28 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
81 mg / 1,250 mgPotassium
269 mg / 4,700 mgSodium
403 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
14 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Heat mustard oil in a heavy-bottomed pot over medium heat and lightly sear the prawns for 2 minutes, then remove and set aside.
In the same pot, sauté finely chopped onions and garlic until translucent, then add the coconut milk and bring to a gentle simmer.
Return the prawns to the pot, season with salt and pepper, and cook on low heat until the sauce thickens and the prawns are fully cooked through.
Ginger Paste
Green Chilies
Salt And Pepper
Prawns
Mustard Oil
Onion
Garlic
Coconut Milk
Vitamin A
5 µg / 900 µgVitamin C
7 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
20 µg / 400 µgCalcium
28 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
81 mg / 1,250 mgPotassium
269 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
14 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
22
g54
g58
g
Lebanese.jpg)
MaldivianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
0 g