600 g (20 oz) Shrimps, peeled
6 tbsp (90 ml) 3 fl oz Vegetable oil
1 tsp (3 g) Mustard seeds (rai)
2 Curry leaves (kadhi patta)
2 tsp (6 g) Garlic (lasan), slivered
4 Onions, chopped
1 Green chilli, chopped
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
1 Coconut (nariyal), fresh, grated
2 tsp (4 g) Cumin (jeera) seeds
Salt to taste
1 cup (200 ml) 7 fl oz Coconut milk
6 tbsp (90 ml) 3 fl oz Vegetable oil
1 tsp (3 g) Mustard seeds (rai)
2 Curry leaves (kadhi patta)
2 tsp (6 g) Garlic (lasan), slivered
4 Onions, chopped
1 Green chilli, chopped
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Turmeric (haldi) powder
1 Coconut (nariyal), fresh, grated
2 tsp (4 g) Cumin (jeera) seeds
Salt to taste
1 cup (200 ml) 7 fl oz Coconut milk
method
1. Heat the oil in a wok (kadhai); saute mustard seeds till they crackle. Add curry leaves, garlic, and onions. Stir-fry till the onions turn transparent.
2. Stir in all the other ingredients except coconut milk. Cook till the oil separates and appears on the surface. Add water as and when necessary to cook the curry.
3. Add the coconut milk along with the shrimps. Stir-fry till the shrimps are cooked and the curry has thickened. Remove from heat.
4. Serve hot.
2. Stir in all the other ingredients except coconut milk. Cook till the oil separates and appears on the surface. Add water as and when necessary to cook the curry.
3. Add the coconut milk along with the shrimps. Stir-fry till the shrimps are cooked and the curry has thickened. Remove from heat.
4. Serve hot.
serving amount
serves: 3 - 4
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