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750 g
1
tablespoon
2
2
cloves
1
teaspoon
2
1
teaspoon
8
2
cups
1
teaspoon
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Large raw shrimps
Ghee or oil
Medium onions, thinly sliced
Garlic, crushed
Finely grated fresh ginger
Fresh red or green chilies, slit and seeded
Ground turmeric
Curry leaves
Coconut milk
Salt
Lemon juice to taste
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Method :
-
Wash the
shrimps well.
-
Shell and
de-vein if liked, but some prefer the shrimps in their shells for they
retain more flavor this way.
-
Heat ghee and
fry the onions, garlic and ginger until onions are soft but do not let
them brown.
-
Add chilies,
turmeric and curry leaves and fry 1 minute longer.
-
Add coconut
milk and salt and stir while bringing to simmering point.
-
Simmer
uncovered for 10 minutes.
-
Then add
shrimps and cook for 10-15 minutes.
-
Remove from
heat and add lemon juice to taste.
Note :
This dish is a South Indian preparation in which the main ingredient is
cooked in rich coconut milk. It is also used in Sri Lanka and among
Malays, and is often called a 'white curry'. It is deliciously mild.
Coconut milk being the main ingredient, the pan must not be covered at
any time during cooking and the liquid should be stirred while coming to
the boil to prevent curdling.
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