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    You are in: Home / Recipes / Shrimps in Coconut Gravy Recipe
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    Shrimps in Coconut Gravy

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    • on October 10, 2013

      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.

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    Nutritional Facts for Shrimps in Coconut Gravy

    Serving Size: 1 (214 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 316.1
    Calories from Fat 201
    Total Fat 22.3 g
    Saturated Fat 13.2 g
    Cholesterol 157.5 mg
    Sodium 751.8 mg
    Total Carbohydrate 11.6 g
    Dietary Fiber 5.0 g
    Sugars 4.1 g
    Protein 19.7 g

    The following items or measurements are not included:

    curry leaves


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