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Coconut-Shrimp Curry
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Shrimp marinated in a mild curry with a hint of coconut for a flavorful twist.
Ingredients:
  • 0.25 teaspoon ground red pepper
  • 1 tablespoon water, or as needed
  • 1 pound shrimp, peeled and deveined
  • 2 cups water
  • 1 cup shredded coconut
  • 0.25 cup oil
  • 2 curry leaves, or to taste
  • 4 green chile peppers, chopped
  • 2 medium onion, minced
  • 1 teaspoon ginger paste
  • 0.5 teaspoon garlic paste
  • 2 teaspoons ground coriander
  • 1.5 teaspoons sambar powder
  • 0.5 teaspoon ground turmeric
  • 0.5 teaspoon ground black pepper
Instructions:
  • In a large bowl, mix salt, black pepper, and red pepper until you have a fine paste. Add shrimp and coat them well. Chill in the refrigerator while preparing the sauce.
  • In a microwave-safe bowl, mix water and coconut. Microwave on high for 1 hour. Strain the liquid, discarding the coconut. Set aside the coconut water.
  • In a skillet over medium heat, warm oil. Add curry leaf and chile peppers, cook and stir for 1 minute. Add onion and cook until browned, adding water to prevent sticking, for 10 to 15 minutes.
  • Sauté ginger paste and garlic paste for 1 minute. Incorporate coriander, sambar powder, and turmeric for 1 more minute. Pour in reserved coconut water and marinated shrimp. Cook until shrimp are curled and opaque, adding water as necessary, about 5 minutes. Finish with black pepper and salt to taste.

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