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Jumbo Shrimp in coconut curry sauce

95 posts
Joined: Mar 20, 2006


Posted to Thread #18721 at 7:19 pm on Aug 16, 2010

1 lb uncooked deveined Prawn/Shrimp
1-1/2 tablespoons of ginger/garlic paste
2 Small Green Cardamoms
2” stick of Cinnamon
2 Indian Bay Leaves
3/4 can Coconut milk
Salt to taste
1/2 teaspoon of jaggery or brown sugar
1 teaspoon of turmeric (divided use)
1 teaspoon of red chili powder
2 slit Hot Green Peppers (thai)
2 tablespoons Ghee (Clarified Butter)
1 teaspoon oil
1 tablespoon of shredded coconut(optional)
1/2 teaspoon Jeera/Cumin seeds


Shell and devein the Shrimps and baste with 3/4 tsp of turmeric, little bit of salt and half the amount of red chili powder. Let it sit for about 20 minutes.

Heat about the oil and lightly sauté the shrimps till they are almost done. Remove from the skillet and wipe dry if wet from the shrimp.

Heat the Ghee in the same skillet. Add the cracked cardamoms, bay leaves and cinnamon sticks. Once they start sizzling, add Cumin, the green hot peppers and the ginger/garlic paste.

Fry for sometime till the ghee leaves the sides of the pan. Be careful and see that the paste does not burn and turn dark brown.

Add sugar, salt, and the rest of the chili powder and remaining turmeric and the coconut milk & the shredded coconut. Cook at a low simmer until the coconut milk starts getting creamy. You will see little bubbles coming up.
Gently stir for some more time and when the gravy coats the spoon you will know that its done.

Add the sautéed shrimps to reheat and finish cooking after you have gotten the sauce to the desired consistency and taste. Do not over cook the shrimp.

Serve with basmati rice.

Note: This makes a mild curry (for my taste), so if you can stand the heat, double up on the red and green chiles.

Variation -- you can add 1 tsp tamarind paste with the coconut milk.

You can purchase ginger/garlic paste at the Indian store. If you do not have an Indian store, use a one-inch piece of ginger, grated and 4 or 5 cloves of garlic, chopped finely or put through a garlic press.

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