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1
kg
1
tablespoon
1
tablespoon
2
cups
2
tablespoons
12
2
5
cloves
3
teaspoons
2
tablespoons
1
teaspoon
2
teaspoons
1
1/2 teaspoons
2
tablespoons
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Raw shrimps
Desiccated coconut
Ground rice
Coconut milk
Ghee or oil
Curry leaves
Medium onions, finely chopped
Garlic, finely chopped
Finely grated fresh ginger
Madras curry powder or paste
Chili powder, optional
Paprika
Salt
Lemon juice
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Method :
-
Shell and
de-vein the shrimps.
-
Put
desiccated coconut into a dry pan and toast over medium heat, shaking
pan or stirring constantly until coconut is golden brown.
-
Remove from
pan and do the same with the ground rice.
-
Put both into
blender container with about half a cup of the coconut milk and blend
until smooth and coconut is very finely ground.
-
Heat ghee in
a saucepan and fry the curry leaves for 1 minute.
-
Add onions,
garlic and ginger and fry until golden brown, stirring with a wooden
spoon.
-
Add curry
powder, chili powder and paprika and fry on low heat, stirring.
-
Do not let
the spices burn.
-
Add blended
mixture, coconut milk and salt, stir while bringing to simmering point.
-
Do not cover.
-
Simmer gently
for 15 minutes, stirring occasionally.
-
Add shrimps,
stir to mix, simmer for further 10-15 minutes or until shrimps are
cooked and gravy thick.
-
Stir in lemon
juice,
-
Serve with
rice.
Note :
If cooked shrimps are used in this recipe, add them during the last 10
minutes. The paprika is used to give the curry the desired red color,
which in India would come from the large number of chilies or chili
powder used.
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