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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (216g) Recipe makes 4 servings The following items or measurements are not included below: 2 bunches spring onions fenugreek leaves |
||
| Calories 201 | ||
| Calories from Fat 75 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.3g | 12% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 4.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 219mg | 73% | |
| Sodium 262mg | 10% | |
| Potassium 492mg | 14% | |
| Total Carbohydrate 6.6g | 2% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 3.5g | ||
| Protein 24.9g | 49% | |
Ingredients
- 2 tablespoons vegetable oil
- 2 bunches spring onions, chopped
- 3 green chilies, deseeded and finely sliced
- 2/3 teaspoon ginger powder
- 2/3 teaspoon garlic powder
- 2/3 teaspoon red chili powder
- 2/3 teaspoon turmeric
- 450 g peeled prawns
- 1/2 bunch of fresh fenugreek leaves
- 2 tomatoes (to garnish)
- salt
Directions
1
Heat oil in a saucepan.2
Add the spring onion and green chillies and then cook for a few mins.3
Add the Standard Four and cook stirring for about 2 mins Stir in the prawns and the fenugreek leaves chopped and cook gently for 20 mins.4
After this reduce the heat to very low and simmer for 3 mins more.5
Arrange the tomato slices on a platter and serve the prawns hot immediately.
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- Course > Side Dishes
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- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: ~Rita~
On May 6, 2004
Very good full of flavor and spice. The fenugreek leaves I used were frozen I had a hard time finding the fresh. I think spinach will be a good substitute for them. I served this on a bed of Saffron Rice review #55617 and garnished with fresh tomato wedges topped with fried onions and sliced scallions. I will make this again with cauliflower and chickpeas.
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