Malabar shrimp in coconut sauce

1 servings

Ingredients

QuantityIngredient
2tablespoonsLight vegetable oil
1teaspoonGround coriander
¼teaspoonOr more of ground red pepper
¼teaspoonGround mustard
¼teaspoonTurmeric
2tablespoonsJulienned fresh ginger
1teaspoonThinly sliced garlic
1tablespoonOr more of julienned green chilies
12Fresh or dried kari leaves or 2 bay
; leaves
1cupShredded scallions; both the white and
; green part into
; 2-inch pieces
1poundsLarge shrimps; peeled and
; de-veined
½cupRich coconut milk or cream
½Lime; Juice of
Coarse salt and freshly ground black
; pepper
Kari or cilantro sprig for garnish

Directions

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

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