Prep 1 hr
Cook 25 mins
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...
- 500 g shrimp, deviened shelled and cleaned throughly as you like it
- 3 green chilies, coarsely chopped
- 1⁄2 cup finely chopped tomatoes
- 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
- 2 tablespoons oil
- In a thick bottomed pan pour the water and cook shrimps and green chillies in it.
- when the shrimps are firm.
- add in the tomatoes.
- cover the lid and let it cook.
- Grind the coconut chilli powder and onions to make a very fine paste.
- when the tomatoes are cooked add the paste to the shrimps.
- and bring to boil.
- adjust the consisitency of the curry as desired.
- remove from fir.
- 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!
3 stars because the amount of water was not specified, so I had to finesse; please see my rating system, and let me know if you update the recipe so I can adjust my rating. I started with 1/2 cup of water for the shrimp and chilies; it turned out that was not enough. I used 1 cup frozen grated coconut, and added 2 tablespoons of coconut milk to give the coconut-chili-onion paste a "pasty" texture. When I added it to the pan, I added 1/4-1/2 cup of coconut milk to achieve a "saucy" texture. The end result: DH was happy, although his lips burned. We decided that this achieved "2 Alarms" on the Wick Fowler chili spicy scale, which is our maximum live-happily-ever-after spiciness level (after our additions of cooling coconut milk). (By the way, this dish would be considered "mild" by most Indian standards.) Made for 2013 My Three Chefs.