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Recipe: Jhinga Curry - Shrimp In Coconut Milk edit
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Upload a photoCreated by: Anonymous
edit Ingredients
2 |
tablespoons vegetable oil |
1 |
pound shrimp, peeled and deveined |
1 |
teaspoon mustard seeds |
½ |
teaspoon red chile powder |
|
Leaves from 3 sprigs of cilantro |
½ |
teaspoon turmeric |
1 |
lrg tomato, chopped |
|
salt to taste |
1 |
inch piece fresh ginger, grated |
¼ |
|
6 |
clv garlic, mashed |
½ |
cup water |
3 |
green chiles - chopped |
|
Garnish: Finely chopped fresh cilantro |
edit Preparation
Step 1 |
Cooking Time: 20 minutesPrep Time: 15 minutes |
Step 2 |
Tips: Pure coconut milk is extremely high in saturated fat. If you decide to use it, do so sparingly to get the flavor minus the fat. |
Step 3 |
In a large saucepan heat the oil over medium heat. Add the mustard seeds; as soon as they crackle add the curry leaves, tomato, ginger, garlic, and green chiles. Saute gently for 5 minutes or until the tomatoes are soft. Stir in the shrimp; cook for 5 minutes. Add the chile powder, turmeric, and salt; cook for 1 minute. Add the coconut milk and water. Let the mixture come to a boil, then lower the heat and simmer, stirring occasionally, until the shrimp are tender. Garnish with the coriander before serving. |
Step 4 |
Variations: If you do not like coconut milk, you can replace it with water. |
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