Recipes   Shrimp In Coconut Milk Jinga Curry Recipe

Shrimp in Coconut Milk -- Jinga Curry

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Recipe for Shrimp in Coconut Milk -- Jhinga Curry. This light version of the classic Indian curry makes delicious use of light coconut milk

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

Directions

  1. 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.
  2. Variations: If you do not like coconut milk, you can replace it with water.
  3. 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.

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