Shrimps in Coconut Gravy

Nisha's Note:

this is the shrimp recipe from kerrela my native...and the way my mom cooks...its very yummy...and you will also like it...especially the orange color this curry gets...can be eaten with steamed plain rice or hot chapatis/roti/indian bread...

• Total Time: 1 hrs 25 mins
• Prep Time: 1 hrs
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 500 g shrimp , deviened shelled and cleaned throughly as you like it
• 3 green chilies , coarsely chopped
• ½ cup finely chopped tomato
• 1 cup freshly grated coconut or 1 cup coconut paste or 1 cup coconut milk (whatever is available)
• 1 tablespoon finely chopped onion
• 1 tablespoon red chili powder , to taste
• 1 teaspoon mustard seeds
• 5 curry leaves
• salt
• 2 tablespoons oil

Directions:

1. In a thick bottomed pan pour the water and cook shrimps and green chillies in it.
2. when the shrimps are firm.
3. add in the tomatoes.
4. cover the lid and let it cook.
5. Grind the coconut chilli powder and onions to make a very fine paste.
6. when the tomatoes are cooked add the paste to the shrimps.
7. and bring to boil.
8. adjust the consisitency of the curry as desired.
9. remove from fir.
10. crackle mustard in a wok when the oil is hot and throw in the curry leaves-- pour this over the shrimps curry-- serve hot with steamed rice-- yummy!