Malabar shrimp in coconut sauce

Yield: 1 servings

Measure Ingredient
2 tablespoons Light vegetable oil
1 teaspoon Ground coriander
¼ teaspoon Or more of ground red pepper
¼ teaspoon Ground mustard
¼ teaspoon Turmeric
2 tablespoons Julienned fresh ginger
1 teaspoon Thinly sliced garlic
1 tablespoon Or more of julienned green chilies
12 Fresh or dried kari leaves or 2 bay
; leaves
1 cup Shredded scallions; both the white and
; green part into
; 2-inch pieces
1 pounds Large shrimps; peeled and
; de-veined
½ cup Rich coconut milk or cream
½ Lime; Juice of
Coarse salt and freshly ground black
; pepper
Kari or cilantro sprig for garnish

Heat the oil in a saute pan over medium-high heat until hot. Add coriander, red pepper, mustard, turmeric, ginger, garlic, green chilies, kari leaves, and scallions, in this order. Saute stirring for 3 minutes or until the scallions are wilted. Add the shrimp and stir-fry until they lose the pink color. Stir in the coconut milk and cook until the sauce is heated through.

turn off heat. Season with lemon juice, salt and pepper, and serve. Serve garnished with the herb.

Yield: 4 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOURSHOW #DJ9456 - JULIE SAHNI Converted by MM_Buster v2.0l.

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