Shrimp Cooked With Coconut Milk Recipe

Name: Shrimp Cooked With Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons whole coriander seeds; 1/4 teaspoons whole fenugreek seeds; 1 teaspoon whole black peppercorns; 5 tablespoons peanut or canola oil; 1 teaspoon whole brown mustard seeds; 10 to 15 fresh curry leaves; 1 medium onion, half length and thinly sliced crossing; 5 garlic cloves, peeled and cut into slivers; 1 teaspoon peeled and grated fresh ginger; 1 3/4 cups water; 2 tablespoons red paprika; 3/4 teaspoon ground turmeric; 3/4 to 1 teaspoon salt; 3 fresh chilies (the cayenne type); 1 tablespoon tamarind paste (or 2 teaspoons lemon juice); 1 3/4 cups fresh thick coconut milk (or canned unsweetened coconut milk)

Servings: persons

2 tablespoons whole coriander seeds
1/4 teaspoons whole fenugreek seeds
1 teaspoon whole black peppercorns
5 tablespoons peanut or canola oil
1 teaspoon whole brown mustard seeds
10 to 15 fresh curry leaves
1 medium onion, half length and thinly sliced crossing
5 garlic cloves, peeled and cut into slivers
1 teaspoon peeled and grated fresh ginger
1 3/4 cups water
2 tablespoons red paprika
3/4 teaspoon ground turmeric
3/4 to 1 teaspoon salt
3 fresh chilies (the cayenne type)
1 tablespoon tamarind paste (or 2 teaspoons lemon juice)
1 3/4 cups fresh thick coconut milk (or canned unsweetened coconut milk)

1
Heat a small cast-iron frying pan over moderate heat.
2
When hot, put the coriander seeds, fenugreek seeds and peppercorns and stir for about a minute or until they are lightly toasted.
3
Remove from the heat.
4
Place toasted seeds into a spice grinder or clean coffee grinder and grind as finely as possible.
5
Heat the oil in a large frying pan over medium heat.
6
Add the mustard seeds and as soon as they begin to pop after a matter of seconds, add the curry leaves.
7
Stir once and add the onion and garlic and stir until lightly browned.
8
Add the ginger.
9
Stir and cook for another few seconds.
10
Now add the water, paprika, cayenne, turmeric, salt, chiles and the tamarind paste and bring to a boil.
11
Lowering the heat to moderate and simmer vigorously for 5 minutes.
12
Turn off the heat.
13
Five minutes before serving, heat the sauce over a fairly high flame.
14
As soon as it begins to bubble, add the shrimp and stir until they begin to turn opaque.
15
Stir the coconut milk add it to the pan, stirring constantly.
16
When the coconut milk is heated through and the first bubbles begin to appear, turn off the heat and serve.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons whole coriander seeds, 1/4 teaspoons whole fenugreek seeds, 1 teaspoon whole black peppercorns, 5 tablespoons peanut or canola oil, and more.

Yes, Shrimp Cooked With Coconut Milk falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Cooked With Coconut Milk

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