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Diabetes Forecast

The Healthy Living Magazine

Country-Style Keralan Shrimp and Mango Curry

Per Serving

Country-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
1cupwater

Directions

  1. Combine the masala ingredients in a food processor and grind to a fine paste. Set aside.
  2. 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.
  3. 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.

 
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