Description
Shrimp marinated in a mild curry, with the slight hint of coconut.
Ingredients
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground red pepper
- 1 tablespoon water, or as needed
- 1 pound shrimp, peeled and deveined
- 2 cups water
- 1 cup shredded coconut
- ¼ cup oil
- 2 curry leaves, or to taste (Optional)
- 4 green chile peppers, chopped
- 2 medium onion, minced
- 1 teaspoon ginger paste
- ½ teaspoon garlic paste
- 2 teaspoons ground coriander
- 1 ½ teaspoons sambar powder
- ½ teaspoon ground turmeric
- ½ teaspoon ground black pepper
- salt to taste
Instructions
- Combine salt
- black pepper
- and red pepper in a large bowl. Add water to make a fine paste. Add shrimp and toss
- making sure shrimp are well coated. Refrigerate while making the sauce.
- Combine water and coconut in a microwave-safe bowl and cook in the microwave oven for 1 hour. Strain and reserve water; discard coconut. Set coconut water aside.
- Heat oil in a skillet over medium heat. Add curry leaf and chile peppers. Cook and stir for 1 minute. Add onion and cook until browned
- adding water as needed to prevent sticking
- 10 to 15 minutes.
- Add ginger paste and garlic paste and cook
- stirring constantly
- for 1 minute. Add coriander
- sambar powder
- and turmeric and stir for 1 minute. Add reserved coconut water and marinated shrimp. Cook until shrimp are curled and opaque
- adding more water as needed
- about 5 minutes more. Season with black pepper and salt.
Prep Time: 15 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 35 mins
Servings: 4