Coconut-Shrimp Curry

Directions

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

Methods :

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.