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Shrimps In Coconut Gravy

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Ingredients

Adjust Servings:
500 g shrimp deviened shelled and cleaned throughly as you like it
3 green chilies coarsely chopped
1/2 cup finely chopped tomatoes
1 1 cup coconut paste or 1 cup coconut milk (whatever is available)
1 tablespoon finely chopped onion
1 tablespoon red chili powder to taste
1 teaspoon mustard seeds
5 curry leaves
salt
2 tablespoons oil

Nutritional information

316.2
Calories
201 g
Calories From Fat
22.4 g
Total Fat
13.3 g
Saturated Fat
157.5 mg
Cholesterol
751.8 mg
Sodium
11.6 g
Carbs
5 g
Dietary Fiber
4.2 g
Sugars
19.8 g
Protein
214g
Serving Size

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Shrimps In Coconut Gravy

Features:
    Cuisine:

    3 stars because the amount of water was not specified, so I had to finesse; please see my rating system, and let me know if you update the recipe so I can adjust my rating. I started with 1/2 cup of water for the shrimp and chilies; it turned out that was not enough. used 1 cup frozen grated coconut, and added 2 tablespoons of coconut milk to give the coconut-chili-onion paste a "pasty" texture. When I added it to the pan, I added 1/4-1/2 cup of coconut milk to achieve a "saucy" texture. The end result: DH was happy, although his lips burned. We decided that this achieved "2 Alarms" on the Wick Fowler chili spicy scale, which is our maximum live-happily-ever-after spiciness level (after our additions of cooling coconut milk). (By the way, this dish would be considered "mild" by most Indian standards.) Made for 2013 My Three Chefs.

    • 105 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Shrimps in Coconut Gravy,this is the shrimp recipe from kerrela my native…and the way my mom cooks…its very yummy…and you will also like it…especially the orange color this curry gets…can be eaten with steamed plain rice or hot chapatis/roti/indian bread…,3 stars because the amount of water was not specified, so I had to finesse; please see my rating system, and let me know if you update the recipe so I can adjust my rating. I started with 1/2 cup of water for the shrimp and chilies; it turned out that was not enough. used 1 cup frozen grated coconut, and added 2 tablespoons of coconut milk to give the coconut-chili-onion paste a “pasty” texture. When I added it to the pan, I added 1/4-1/2 cup of coconut milk to achieve a “saucy” texture. The end result: DH was happy, although his lips burned. We decided that this achieved “2 Alarms” on the Wick Fowler chili spicy scale, which is our maximum live-happily-ever-after spiciness level (after our additions of cooling coconut milk). (By the way, this dish would be considered “mild” by most Indian standards.) Made for 2013 My Three Chefs.


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    Steps

    1
    Done

    In a Thick Bottomed Pan Pour the Water and Cook Shrimps and Green Chillies in It.

    2
    Done

    When the Shrimps Are Firm.

    3
    Done

    Add in the Tomatoes.

    4
    Done

    Cover the Lid and Let It Cook.

    5
    Done

    Grind the Coconut Chilli Powder and Onions to Make a Very Fine Paste.

    6
    Done

    When the Tomatoes Are Cooked Add the Paste to the Shrimps.

    7
    Done

    and Bring to Boil.

    8
    Done

    Adjust the Consisitency of the Curry as Desired.

    9
    Done

    Remove from Fir.

    10
    Done

    Crackle Mustard in a Wok When the Oil Is Hot and Throw in the Curry Leaves-- Pour This Over the Shrimps Curry-- Serve Hot With Steamed Rice-- Yummy!

    Avatar Of Luke Patel

    Luke Patel

    Indian cuisine expert known for his flavorful and aromatic curry dishes.

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