What is a good indian cocconut shrimp curry recipe?!
What is a good indian cocconut shrimp curry recipe?
Answers:
Shrimp Curry with Coconut
450 g (1 lb) peeled prawns
1 large onion, peeled and chopped
2 tomatoes, skinned and diced
100g (4 oz) frozen peas
2 small whole red chillis (optional)
400 ml (14 fl oz) water
50 g (2 oz) desiccated (dry) coconut
25 g (1 oz) creamed coconut
2 teaspoon ground coriander or coriander seeds
25 g (1 oz) tamarind pods
4-5 curry leaves
1 green chilli, seeded and cut in half
40 g (1.5 oz) fresh ginger root, peeled & finely chopped, or 1 teaspoon ground ginger
25 g (1 oz) ghee or 2 tablespoon oil
1 teaspoon fenugreek seeds
salt to taste
Preparation
1 Soak the tamarind pods in a teacup of hot water for 10-15 minutes and extract the pulp.
2 Meanwhile rinse the prawns and drain well. Put the desiccated coconut in a bowl with 300 ml/0.5 pint of the water and leave for 10 minutes.
3 Blend the desiccated coconut with the soaking liquid and strain to get a creamy milk. Set the leftover pulp on one side. Place the creamy milk in a saucepan, add the creamed coconut, peas, curry leaves, green chilli, ginger, tomatoes and tamarind pulp, cover and allow to simmer for 10-15 minutes.
4 Heat 1 teaspoon of the ghee or oil in a separate pan and gently fry the fenugreek seeds, coriander and red chilli until the fenugreek turns light brown. Do not let the mixture burn and darken. Remove from the heat, allow to cool, then blend this mixture with the reserved coconut pulp and the remaining water to make a fine paste.
5 Heat a further1 tablespoon of the ghee or oil and fry the prawns until dry. Add the blended paste and gently fry for 5-6 minutes. Then transfer and stir this into the simmering coconut milk mixture and add salt.
6 Simmer, covered, for 15-20 minutes. Before serving fry the onion in the remaining ghee or oil then spoon it over the prawn curry.
7 If preferred remove the chilli halves, and serve with boiled rice.
Source(s):
http://www.food-india.com/recipe/main.ht...
Salt and freshly ground pepper for seasoning
1/4 cup (59 mL) olive oil
2 pounds (907 g) large shrimp (green prawns), cleaned, peeled, and deveined
2 cloves garlic, finely chopped
1 red bell pepper (capsicum), seeded and finely chopped
1 Scotch bonnet chile (chilli), seeded and finely chopped
1 tablespoon mild curry powder
2 cups (473 mL) coconut milk
1 small bunch cilantro (fresh coriander), leaves only, finely chopped,
plus additional leaves for garnish
Pour the 1/4 cup oil into a heavy-based saucepan or skillet over a medium heat. Toss in the shrimp, garlic, bell pepper, and chile and cook for about 3 or 4 minutes. Add the curry powder. Stir well and cook for a further minute, then add the coconut milk. Season with salt to taste, turn the heat up to high, and continue cooking, stirring constantly, until the sauce is much reduced and thick, about 10 minutes. Stir in the cilantro and remove from heat.