Shrimp with Shallots and Curry Leaves (Chochin Jhinga)

Shrimp with Shallots and Curry Leaves (Chochin Jhinga)
14 Ingredients
  • 1 tablespoon canola oil
  • 1/2 cup finely chopped shallots
  • 8 large fresh curry leaves
  • 2 serrano chiles, stems removed and cut in half lengthwise
  • 1 1/2 cups finely chopped tomato (about 1 large)
  • 1/2 cup light coconut milk
  • 2 tablespoons white vinegar
  • 1 teaspoon kosher salt
  • 3/4 teaspoon sweet paprika
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon ground turmeric
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1/4 ounce (2-inch) julienne-cut fresh peeled ginger
  • 2 cups hot cooked rice
Nutrition
311
16% daily value
4 servings
                                       
                                            low-​sugar, dairy-​free, gluten-​free
     

Fat

12% 8

Saturated

12% 2

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 2

Carbs

11% 32

Carbs (net)

- 29

Fiber

9% 2

Sugars

- 4

Sugars, added

- 0

Protein

53% 27

Cholesterol

71% 214

Sodium

41% 976

Calcium

13% 128

Magnesium

15% 62

Potassium

10% 458

Iron

14% 3

Zinc

21% 2

Phosphorus

69% 480

Vitamin A

15% 132

Vitamin C

13% 12

Thiamin (B1)

17% 0

Riboflavin (B2)

5% 0

Niacin (B3)

29% 5

Vitamin B6

40% 1

Folate equivalent (total)

32% 128

Folate (food)

- 54

Folic acid

- 43

Vitamin B12

79% 2

Vitamin D

23% 3

Vitamin E

22% 3

Vitamin K

7% 8

Sugar alcohols

- 0

Water

- 276
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