Ingredients
-
-
1
-
2
-
1/2
-
1/8
-
2
-
2
-
1
-
2
-
1
-
-
-
-
-
Directions
Tamilian Shrimp Curry,ZWT6 Asia, South India/Sri Lanka. Here is what the original poster says about this dish, “This recipe traces its origin to the southern coastal region of Tamil Nadu. I got this charming recipe from a fish selling person (who regularly supplies fish to my father’s house) and I love it because of its simplicity.” There is a lovely picture of it there.,Our consistency was as described in the original recipe posting: watery, like sambar. This was not necessarily a problem for us, it was just that we didn’t feel the flavors went together that well. We used 2 serrano chiles and did not find the dish too hot.
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Steps
|
1
Done
|
Wash Srimp. Remove Veins and Remove Shells. |
|
2
Done
|
Bring Water to a Boil in a Pot. |
|
3
Done
|
Add Chopped Onion and Tomato (i May Fry It in a Little Oil First Until Soft). |
|
4
Done
|
Grind Shredded Coconut , Cumin ,Turmeric, Black Pepper, & Ground Coriander in a Spice or Coffee Mill. |
|
5
Done
|
Add This Spice Mixture and the Fresh Ginger to the Boiling Pot of Water, Onion and Tomatoes. |
|
6
Done
|
Add the Shrimp and Cook Covered Over a Low Heat For 15 Minutes. |
|
7
Done
|
Heat Oil in a Small Frying Pan and Fry Fennel Seeds Until (reddish) Brown Then Add the Curry Leaves and Green Chilli. |
|
8
Done
|
When Shrimp Is Cooked Pour in Fennel Mixture. |
|
9
Done
|
Check For Salt. |
|
10
Done
|
the Consistency Should Be Watery Like Sambar. |
