West Bengal Recipes
 

Prawn Curry and Cashew Rice

 
   
Serves 4

Ingredients

1 clove garlic, minced

1 teaspoon minced ginger root

1/2 pound shelled and deveined medium shrimp

1 tablespoon oil
1 cup coconut milk

1/4 teaspoon ground turmeric

1/2 teaspoon crushed hot red, pepper Salt

Freshly ground white pepper

1 heaping tablespoon minced cilantro

 

For the cashew Rice
1 tablespoon butter or margarine 1/2 cup converted rice

1 cup chicken broth

1/4 cup sliced green onions

2 tablespoons chopped cashews Salt

Freshly ground white pepper


Procedure for Prawn Curry
Saute garlic, ginger root and shrimp in oil in large skillet until shrimp turns pink, about 2 minutes. Add coconut milk, turmeric and crushed red pepper. Cook over medium-low heat 2 to 5 minutes, or until shrimp are cooked and liquid is hot. Season to taste with salt and white pepper. Sprinkle with cilantro and serve over Cashew Rice. Note: Do not use sweetened coconut milk designed for cocktails.

Procedure for Cashew Rice
Melt butter in medium pan. Add rice and saute 1 to 2 minutes over medium heat until grains are glossy. Add chicken broth and bring to boil. Reduce heat to low. Cover and simmer until rice is tender, 18 to 20 minutes. Stir in green onions and cashews. Season to taste with salt and white pepper.

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 464 Carotene  (   μg ) 337.01
Protein (g) 41.97 Vitamin C  (mg) 5.19
Carbohydrate (g) 16.82 Mg  (mg) 45.06
Fat (g) 25.45 Na  (mg) 2.19
Fibre (g) 0.24 K  (mg) 9.6
Minerals (g) 10.51 Mn  (mg) 0.28
Calcium  (mg) 2484.56 Zn  (mg) 0.68
Phosphorus  (mg) 750.91 Cr  (mg) 0.014
Iron  (mg) 1.11    

Modification
Reduce the amount of coconut milk

Ingredients

1 clove garlic, minced

1 teaspoon minced ginger root

1/2 pound shelled and deveined medium shrimp

1 tablespoon oil

1/2 cup coconut milk 1/4 teaspoon ground turmeric

1/2 teaspoon crushed hot red, pepper Salt

Freshly ground white pepper
1 heaping tablespoon minced cilantro  

For the cashew rice

1 tablespoon butter or margarine

1/2 cup converted rice

1 cup chicken broth

1/4 cup sliced green onions

2 tablespoons chopped cashews Salt

Freshly ground white pepper


NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS
Energy (Kcal) 264
Protein (g) 13.98
Carbohydrate (g) 15.78
Fat (g) 16.1
Fibre (g) 0.24
Minerals (g) 1.57