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Ingredientes
- 1 tsp chili pwdr
- 1 Tbsp. paprika
- 1/2 tsp grnd turmeric
- 4 clv garlic -- crushed
- 2 tsp fresh ginger -- grated
- 2 Tbsp. grnd coriander
- 1 tsp grnd cumin
- 2 tsp palm sugar">sugar (jaggary) or possibly soft brown sugar">sugar
- 1 c. water
- 2 c. coconut lowfat milk
- 2 tsp sea salt
- 1 Tbsp. tamarind paste
- 1 1/4 lb raw tiger shrimp
Direcciones
- Put the chili pwdr, paprika, turmeric, garlic, ginger, grnd coriander, cumin, the palm or possibly brown sugar and the water in a bowl. Mix well and transfer to a large saucepan. Bring this mix to a boil, cover, and simmer gently for 7-8 min.
- Add in the coconut lowfat milk, salt and tamarind paste and bring to a simmer.
- Stir in the shrimp and cook briskly till they turn pink and are just cooked through. Serve warm, garnished with minced cilantro and accompanied by boiled white rice.
- Description: "I prepared a version of this extremely simple and wonderful recipe ona boat off the Goan coastfor one of Madhur Jaffrey's television series. I have cooked it regularly since then."
- NOTES: Tip: Peel and devein most of the shrimp, leaving just the tail shell in place, but leave a few in their shells to improve the presentation of the dish.
- Preparation Time:0:10
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 4 servings | |
| Calories 102 | |
| Calories from Fat 66 | 65% |
| Total Fat 7.91g | 10% |
| Saturated Fat 6.28g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1179mg | 49% |
| Potassium 192mg | 5% |
| Total Carbs 8.87g | 2% |
| Dietary Fiber 4.0g | 13% |
| Sugars 3.14g | 2% |
| Protein 1.64g | 3% |
