Shrimp in Coconut Milk -- Jinga Curry -

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Shrimp in Coconut Milk -- Jinga Curry

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By Monica Bhide

Posted July 23rd, 2007

This article is reprinted with permission from The Spice is Right: Easy Indian Cooking for Today, by Monica Bhide, (2001, Callawind Publications)

The Spice is Right: Easy Indian Cooking for Today

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. Tips: Pure coconut milk is extremely high in saturated fat. If you decide to use it, do so sparingly to get the flavor minus the fat.