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Coconut-Shrimp Curry

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Coconut-Shrimp Curry



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.
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