Shrimps in Coconut Milk Recipe
 This
chili-hot, turmeric-tinged shrimp curry is mellowed with coconut milk
and distinctively flavored with curry leaves, which are available fresh
in Asian shops and dried in large supermarkets. Fresh ones can be frozen
for up to three months.
Ingredients: (Serves 4)
4 tablespoons sunflower or olive oil
½ teaspoon black or brown mustard seeds
½ teaspoon fenugreek seeds
1 large onion, finely chopped
2 teaspoons garlic puree
2 teaspoons ginger puree
1-2 green chilies, chopped (deseeded if you
like)
1 tablespoon ground cilantro (coriander)
½ teaspoon ground turmeric
½ teaspoon chili powder
1 teaspoon salt, or to taste
250 ml/9 fl oz canned coconut milk
450 g/1 lb cooked peeled tiger shrimps,
thawed and drained if frozen
1 tablespoon tamarind juice or juice of ½
lime
½ teaspoon crushed black peppercorns
10-12 curry leaves, fresh or dried
To serve:
Plain boiled basmati rice
Vegetable side dish
Method:
Heat 3 tablespoons of the oil in a
medium-sized saucepan over a medium-high heat. When hot but not smoking,
add the mustard seeds, followed by the fenugreek seeds and the onion.
Cook, stirring frequently, for 5-6 minutes, until the onion is soft but
not brown. Add the garlic and ginger purees and the chilies and cook,
stirring frequently, for a further 5-6 minutes, until the onion is a
light golden color.
Add the cilantro (coriander), turmeric and
chili powder and cook stirring for 1 minutes. Add the salt and coconut
milk, followed by the shrimps and tamarind juice. Bring to a slow simmer
and cook, stirring occasionally for 3-4 minutes.
Meanwhile heat the remaining 1 tablespoon of
oil in a very small saucepan or a steel ladle over a medium heat. Add
the peppercorns and curry leaves. Turn off the heat and leave to sizzle
for 20-25 seconds, then fold the aromatic oil into the shrimp mixture.
Remove from the heat and serve immediately with plain boiled basmati
rice and a vegetables side dish.
Happy Cooking,
Carol |
