Coconut-Shrimp Curry

Coconut-Shrimp Curry

In this flavorful shrimp recipe, shrimp are marinated in a mildly spiced curry with the slight hint of coconut.

Preparation Time
15 mins
Cooking Time
1 hr 20 mins
Total Time
1 hr 35 mins
Calories
418 Calories

Recipe Instructions

Step 1
Combine salt, black pepper, and red pepper in a large bowl. Add water to make a fine paste. Add shrimp and toss, making sure shrimp are well coated. Refrigerate while making the sauce.
Step 2
Combine water and coconut in a microwave-safe bowl and cook in the microwave oven for 1 hour. Strain and reserve water; discard coconut. Set coconut water aside.
Step 3
Heat oil in a skillet over medium heat. Add curry leaf and chile peppers. Cook and stir for 1 minute. Add onion and cook until browned, adding water as needed to prevent sticking, 10 to 15 minutes.
Step 4
Add ginger paste and garlic paste and cook, stirring constantly, for 1 minute. Add coriander, sambar powder, and turmeric and stir for 1 minute. Add reserved coconut water and marinated shrimp. Cook until shrimp are curled and opaque, adding more water as needed, about 5 minutes more. Season with black pepper and salt.

Ingredients

  • 1 cup shredded coconut
  • 2 cups water
  • salt to taste
  • 1 pound shrimp, peeled and deveined
  • 4 green chile peppers, chopped
  • 2 teaspoons ground coriander
  • 1 teaspoon ginger paste
  • 1 tablespoon water, or as needed
  • 2 medium onion, minced
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon ground black pepper
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground turmeric
  • 0.25 cup oil
  • 0.5 teaspoon garlic paste
  • 0.25 teaspoon ground red pepper
  • 2 curry leaves, or to taste
  • 1.5 teaspoons sambar powder

Categories

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