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Set a 14-inch saute pan over medium heat. Add the ghee and toast the mustard seeds and cumin until fragrant, about 2 minutes. Add the onions, chiles, ginger and garlic and saute, stirring occasionally, until the onions are slightly caramelized, about 6 to 8 minutes. Add the tomato paste to the pan and cook for 2 minutes more. Pour the diced tomatoes into the pan and cook until reduced by about half, 3 to 4 minutes. Raise the heat to high, and add the coconut milk. Cook the coconut milk until reduced by half, about 3 minutes. Season the shrimp with 1 1/2 teaspoons of the salt. Add the shrimp to the pan, stirring often, and cook until curled and pink, about 5 minutes. Add the chopped cilantro and season with the remaining salt. Serve the shrimp over steamed basmati rice
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Serving Size: 1 Serving (316g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 407 | ||
Calories from Fat: 159 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.7g | 24 % | |
Saturated Fat 8.9g | 44 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 374mg | 115 % | |
Sodium 428.7mg | 15 % | |
Potassium 619.9mg | 16 % | |
Total Carbohydrate 13.2g | 4 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 10.7g | ||
Protein 47.8g | 68 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 407
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