Country-Style Keralan Shrimp and Mango Curry
Per ServingCountry-Style Keralan Shrimp and Mango Curry |
||
|---|---|---|
| Makes: 4 servings | ||
| Serving Size: 4 oz shrimp and 2 Tbsp curry | ||
| Calories | 170 | |
| Fat | 6 | g |
| Saturated Fat | 1.5 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 13 | g |
| Fiber | 2 | g |
| Sugars | 7 | g |
| Cholesterol | 145 | mg |
| Sodium | 410 | mg |
| Potassium | 340 | mg |
| Protein | 17 | g |
| Phosphorus | 305 | mg |
| Choices: Carbohydrate 1, Lean Protein 3 | ||
- Makes: 4 servings
- Serving Size: 4 oz shrimp and 2 Tbsp curry
- Preparation Time: 5 minutes
- Cooking Time: 7 minutes
Ingredients
| Masala | ||
| 1 | tsp. | ground turmeric |
| 1 | tsp. | cayenne pepper |
| 1 | green chili, seeds removed | |
| 1 | (1-inch) piece fresh ginger, finely chopped | |
| 2 | Tbsp. | freshly grated coconut |
| 3 | med. | shallots |
| 1/4 | tsp. | fenugreek seeds |
| 1/4 | cup | water |
| 1 | Tbsp. | sunflower oil |
| 1 | cup | thinly sliced raw green mango |
| 1 | green chili, slit open and seeds removed | |
| 1 | sprig | curry leaves |
| 1 | lb. | peeled and deveined large shrimp |
| 1 | cup | water |
Directions
- Combine the masala ingredients in a food processor and grind to a fine paste. Set aside.
- Heat the oil in a heavy-bottomed pan over medium heat and add the masala. Cook for 2 to 3 minutes. Once the mixture starts to bubble, add the mango, chili, and curry leaves. Mix well and cook for 1 more minute.
- Add the shrimp and water and simmer for 5 minutes. Remove the shrimp from the heat, discard the curry leaves and green chili, and serve hot. If desired, garnish with fresh basil or other herb leaves.
Recipe adapted from Indian Cuisine Diabetes Cookbook: Savory Spices and Bold Flavors From South Asia by May Abraham Fridel. Available at shopdiabetes.org, 800-232-6733, or bookstores nationwide.
