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Recipes Main Course Shellfish
Recipes Main Course Shellfish
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| Servings: | 4 |
| Author Notes: | When I first started making this dish, I used regular coconut milk. It tasted wonderful but was so high in fat that I felt guilty each time we ate it! Quite by chance I discovered light coconut milk. Voila! The results are delicious and the fat is limited. |
| Ingredients: |
2 tablespoons vegetable oil 1 pound shrimp, peeled and deveined 1 teaspoon mustard seeds 1/2 teaspoon red chile powder leaves from 3 sprigs of cilantro 1/2 teaspoon turmeric 1 large tomato, chopped salt to taste 1-inch piece fresh ginger, grated 1/4 cup light coconut milk 6 cloves garlic, mashed 1/2 cup water 2 to 3 green chiles - chopped Garnish: finely chopped fresh cilantro |
| Instructions: |
In a large saucepan heat the oil over medium heat. Add the mustard seeds; as soon as they crackle add the curry leaves, tomato, ginger, garlic, and green chiles. Saute gently for 5 minutes or until the tomatoes are soft. Stir in the shrimp; cook for 5 minutes. Add the chile powder, turmeric, and salt; cook for 1 minute. Add the coconut milk and water. Let the mixture come to a boil, then lower the heat and simmer, stirring occasionally, until the shrimp are tender. Garnish with the coriander before serving. Variations: If you do not like coconut milk, you can replace it with water. |
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