I am telling you tangy shrimp in coconut Curry. It yield 4 servings. The Ingredients are 2 tbsp of canola or vegetable oil, 1/2 tsp of chili powder (add to taste), 1/2 tsp of turmeric, 1/2tsp of cumin powder (seeds should be lightly toasted & finely ground), 1 tsp of coriander powder (seeds should be lightly toasted & finely ground), 1 tbsp of fresh ginger (finely minced), 1 tbsp of garlic (finely minced), 1 tbsp of green chilies (finely minced), 12 fresh curry leaves, 1 cup of shallots (finely sliced), 1 cup of coconut milk (light variety may be used), Juice of 1medium lime, 1½ pound of large shrimps (tail on, peeled and de-veined), Salt and freshly ground black pepper to taste, 4 tbsp fresh cilantro leaves (finely chopped for garnish). The Method is so simple, just heat the oil in a large skillet or saute pan over medium-high heat until hot. Add the shallots and saute for 2-3 minutes until slightly golden in color. Then add the ginger, garlic, green chilies and curry leaves; continue to saute for an additional 2-3 minutes. Add the shrimp and stir-fry until they lose their pink color. Stir in the coconut milk and reduce the heat to medium-low. Cook until the sauce is heated through and turn off the heat. Season with lime juice, salt and pepper. Garnish with fresh cilantro and serve with fragrant jeera rice or saffron pulao.
