Coconut Shrimp

Coconut Shrimp

Time: 50 mins

Ingredients

• 1 lb shrimp
• 1 teaspoon spoon turmeric powder
• 3 teaspoons spoon salt
• 2 medium tomatoes
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1 teaspoon cumin powder
• 2 teaspoons coriander powder
• 2 teaspoons mustard powder
• 4 red chilies
• 3 tablespoons dry coconut paste (fresh or flakes, anything can be used)
• 2 medium size onions (very finely chopped)
• 2 cups water
• 3 tablespoons oil, to cook
• 2 tablespoons lemon juice

Directions

• 1 Devein and clean the shrimp.
• 2 wash it and pat it dry with paper towel.
• 3 Mix 2 teaspoon salt, turmeric and lemon juice.
• 4 Leave it to marinate for about 1/2 an hour.
• 5 In a wok or frying pan (avoid non stick) heat the oil.
• 6 In the oil fry the minced onions, garlic, ginger paste, cumin, coriander, mustard seed powder, 1 teaspoon salt and chili. Fry for 3-4 minutes.
• 7 Add coconut paste and tomatoes. Keep stirring till the spices look separated from the oil (about 2-3 minutes).
• 8 Add the water. If you want thick gravy you can add less water.
• 9 Once the gravy start boiling, drop in the shrimp (throw away the marinade) and boil on low medium heat for 10 minutes. Turn off the heat.
• 10 Do not overcook the shrimp, otherwise it will become very chewy.
• 11 Garnish it with fresh coriander leaves and serve with steamed rice.