AuthorNutrition Bangla AuthorCategoryFish, Indian, Mains, Non-VegetarianDifficultyIntermediateThis curry is low in calories, high in protein, and contains fiber and essential vitamins from bottle gourd and tomatoes.
Heat Mustard oil in a pan over medium heat, Add cumin seeds and let them sizzle for a few seconds.
Add minced garlic, ginger, and chopped onion. Saute until the onion becomes translucent.
Add turmeric powder, coriander powder, and salt, and mix well.
Add diced bottle gourd and chopped tomato, saute for a couple of minutes, then cover and let it cook for 8-10 minutes until the bottle gourd softens.
Add the prawns and green chili, mix well and cook for 6-8 minutes until the prawns turn pink and are fully cooked.
Garnish with fresh coriander leaves and serve hot.
1 servings
1 bowl
- Amount per serving
- Calories149
- % Daily Value *
- Total Fat 4g6%
- Saturated Fat 0.4g2%
- Monounsaturated Fat 2.2g
- Polyunsaturated Fat 1.2g
- Sodium 127mg6%
- Total Carbohydrate 8g3%
- Dietary Fiber 4.5g17%
- Protein 13g
- Vitamin A 119mcg14%
- Calcium 111mg9%
- Iron 2.4mg14%
- Potassium 557mg12%
- Vitamin K 27mcg23%
- Folate 1376mcg344%
- Zinc 1.3mg12%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Heat Mustard oil in a pan over medium heat, Add cumin seeds and let them sizzle for a few seconds.
Add minced garlic, ginger, and chopped onion. Saute until the onion becomes translucent.
Add turmeric powder, coriander powder, and salt, and mix well.
Add diced bottle gourd and chopped tomato, saute for a couple of minutes, then cover and let it cook for 8-10 minutes until the bottle gourd softens.
Add the prawns and green chili, mix well and cook for 6-8 minutes until the prawns turn pink and are fully cooked.
Garnish with fresh coriander leaves and serve hot.