Ingredients
4
4 servings
- •½ teaspoon salt
- •¼ teaspoon ground black pepper
- •¼ teaspoon ground red pepper
- •1 tablespoon water, or as needed
- •1 pound shrimp, peeled and deveined
- •2 cups water
- •1 cup shredded coconut
- •¼ cup oil
- •2 curry leaves, or to taste (Optional)
- •4 green chile peppers, chopped
- •2 medium onion, minced
- •1 teaspoon ginger paste
- •½ teaspoon garlic paste
- •2 teaspoons ground coriander
- •1 ½ teaspoons sambar powder
- •½ teaspoon ground turmeric
- •½ teaspoon ground black pepper
- •salt to taste
Instructions
- Combine salt, black pepper, and red pepper in a large bowl. Add water to make a fine paste. Add shrimp and toss, making sure shrimp are well coated. Refrigerate while making the sauce.
- Combine water and coconut in a microwave-safe bowl and cook in the microwave oven for 1 hour. Strain and reserve water; discard coconut. Set coconut water aside.
- Heat oil in a skillet over medium heat. Add curry leaf and chile peppers. Cook and stir for 1 minute. Add onion and cook until browned, adding water as needed to prevent sticking, 10 to 15 minutes.
- Add ginger paste and garlic paste and cook, stirring constantly, for 1 minute. Add coriander, sambar powder, and turmeric and stir for 1 minute. Add reserved coconut water and marinated shrimp. Cook until shrimp are curled and opaque, adding more water as needed, about 5 minutes more. Season with black pepper and salt.
Nutritional Facts
Per 4 servings
- Calories: 418
- Carbohydrate: 18g
- Fat: 30g
- Fiber: 6g
- Protein: 22g
- Sugar: 6g
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