4 Serves
45 Mins
Shell and devein the shrimp, then set aside.
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Vitamin E
2 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
138 µg / 400 µgCalcium
366 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
157 mg / 420 mgPhosphorus
370 mg / 1,250 mgPotassium
1053 mg / 4,700 mgSodium
1292 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
8 g / 28 gSugar
16 g / 50 gSaturated Fat
14 g / 20 gCholesterol
78 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Dissolve the tamarind paste in hot water and set aside.
In a wok, toast the shredded coconut and half of the onion in vegetable oil until the coconut is golden brown.
Transfer the toasted mixture to a food processor, add a splash of water, and blend into a smooth paste.
Heat vegetable oil in the wok and sauté the remaining onion until softened.
Stir in water, ground coriander, ground cumin, Kashmiri red chili powder, ground turmeric, salt, and the split green chili. Add the shrimp and cook until they begin to turn opaque.
Stir in the prepared coconut-tamarind paste and simmer until the shrimp are fully cooked through.
In a small pan, heat vegetable oil and fry the mustard seeds, curry leaves, and dried red chilies until the seeds pop. Pour this tempering over the shrimp curry and stir to combine.
25
g95
g20
g
Yemeni
