Pan-Indian · Main · Contains fish
Jhinga masala
Prawn masala
- Energy
- 171 kcal
- Protein
- 16.7 g
- Fibre
- 3.24 g
- Time
- 30 min
Per serving, 209 g.1 Good for lunch or dinner.
One serving gives you
- 52%of the day’s vitamin B12
- 15%of the day’s folate
- 13%of the day’s vitamin D
- 12%of the day’s vitamin A
Nutrition facts
One serving, 209 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy171 kcal10%
Carbohydrates
- CarbohydrateNot in the source data
- Fibre3.24 g13%
- Soluble fibre0.69 g
Fats
- Fat7.16 g15%
- Saturated fat limit1.33 g7% of limit
- Monounsaturated fat3.25 g
- Polyunsaturated fat1.87 g
- Omega-61.7 g22%
- Omega-3Not in the source data
- EPA + DHA81.4 mg
- Cholesterol limit129 mg
Protein and amino acids
- Protein16.7 g33%
- Histidine700 mg117%
- Isoleucine668 mg56%
- Leucine1,096 mg47%
- Lysine1,248 mg116%
- Methionine + cystine3,107 mg518%
- Phenylalanine + tyrosine1,498 mg178%
- Threonine490 mg117%
- Tryptophan170 mg81%
- Valine842 mg108%
Vitamins
- Vitamin A96.9 µg12%
- Vitamin B10.06 mg4%
- Vitamin B20.07 mg4%
- Vitamin B31.08 mg10%
- Vitamin B52.27 mg45%
- Vitamin B60.32 mg17%
- BiotinNot in the source data
- Folate32.4 µg15%
- Vitamin B121.15 µg52%
- Vitamin CNot in the source data
- Vitamin D1.96 µg13%
- Vitamin E3.07 mg41%
- Vitamin K23.7 µg43%
Minerals
- Calcium113 mg11%
- ChromiumNot in the source data
- Copper0.27 mg16%
- IodineNot in the source data
- Iron2.11 mg7%
- Magnesium58.5 mg16%
- Manganese0.41 mg10%
- MolybdenumNot in the source data
- Phosphorus235 mg24%
- Potassium507 mg14%
- Selenium23.4 µg59%
- Sodium limit409 mg20% of limit
- Zinc1.34 mg10%
Ingredients
Weighed raw, for one serving. Telugu name after each.
12 ingredients
- Prawns, small royyalu115 g
- Groundnut oil palli nune5.5 g
- Onion, big ullipaya35 g
- Tomato, ripe, local40 g
- Ginger, fresh allam3 g
- Garlic, big clove vellulli3 g
- Chillies, red endu mirapakaya1.2 g
- Coriander seeds dhaniyalu1.2 g
- Turmeric powder pasupu0.3 g
- Coriander leaves kothimeera3 g
- Cumin seeds jeelakarra0.8 g
- Iodized salt (table salt) uppu0.8 g
Method
About 30 minutes.
- 1
Shell and devein 115 g freshwater prawns, small; rub with salt and turmeric.
- 2
Heat 5.5 g groundnut oil; add the cumin, then the chopped onion and cook until golden. Add ginger, garlic, the tomato, turmeric, chilli powder, ground coriander and salt; cook until the oil separates.
- 3
Add the prawns and cook 6–8 minutes until opaque and above 63 °C.