Coconut-Shrimp Curry recipe
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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 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
Nutrition Info
- 418.2 caloriescarbohydrate: 17.5 gcholesterol: 172.6 mgfat: 30.1 gfiber: 6.3 gprotein: 22.2 gsaturatedFat: 15.8 gservingSize: -sodium: 610.9 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Coconut-Shrimp Curry
Directions
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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.