Coconut Shrimp

A very tasty coconut ahrimp.

• Ready In: 50 mins
• Serves: 8-9
• Yields: 15-20 shrimps

Ingredients

• 1  lb shrimp
• 1  teaspoon  spoon turmeric powder
• 3  teaspoons  spoon salt
• 2  medium tomatoes
• 1  tablespoon garlic paste
• 1  tablespoon ginger paste
• 1  teaspoon cumin powder
• 2  teaspoons coriander powder
• 2  teaspoons mustard powder
• 4  red chilies
• 3  tablespoons  dry  coconut paste (fresh or flakes, anything can be used)
• 2  medium  size onions (very finely chopped)
• 2  cups water
• 3  tablespoons  oil, to cook
• 2  tablespoons lemon juice

Directions

1. Devein and clean the shrimp.
2. wash it and pat it dry with paper towel.
3. Mix 2 teaspoon salt, turmeric and lemon juice.
4. Leave it to marinate for about 1/2 an hour.
5. In a wok or frying pan (avoid non stick) heat the oil.
6. In the oil fry the minced onions, garlic, ginger paste, cumin, coriander, mustard seed powder, 1 teaspoon salt and chili. Fry for 3-4 minutes.
7. Add coconut paste and tomatoes. Keep stirring till the spices look separated from the oil (about 2-3 minutes).
8. Add the water. If you want thick gravy you can add less water.
9. Once the gravy start boiling, drop in the shrimp (throw away the marinade) and boil on low medium heat for 10 minutes. Turn off the heat.
10. Do not overcook the shrimp, otherwise it will become very chewy.
11. Garnish it with fresh coriander leaves and serve with steamed rice.