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.