Spicy Shrimp with Ginger, Chili, Tomatoes, and Coconut
⏳ Time
45 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
You can add fresh curry leaves (20 pieces).
Ingredients
- Mild Chili Spice - 6 pieces
- Garlic - 5 cloves
- Grated Ginger Root - 1 tablespoon
- Mustard Greens - 1 teaspoon
- Ground coriander - 1 teaspoon
- Vegetable Oil - 2 tablespoons
- Ground Cumin - ½ teaspoon
- Turmeric - ¼ teaspoon
- Onion - 1 head
- Tomatoes - 15.9 oz
- Coconut flakes - 1.8 oz
- Salt - 1 teaspoon
- Ground Black Pepper - ½ teaspoon
Step by Step guide
Step 1
Slice the fresh chili pepper (preferably serrano) lengthwise. You can remove the seeds to make it less spicy. Finely chop the onion, garlic, and tomatoes. Do not mix all the ingredients.
Step 2
In a moderately high heat, melt the oil in a small skillet (25 cm in diameter), add the chili pepper, grated ginger, and garlic, and sauté for 1-2 minutes until the pepper becomes soft.
Step 3
Reduce the heat to medium, add salt, pepper, and the remaining spices. Stirring, sauté for another 1-2 minutes.
Step 4
Add the finely chopped onion and cook for about 4 minutes, stirring actively.
Step 5
When the onion becomes soft, add the tomatoes and grated coconut (fresh or dried), mix, cover with a lid, and leave on moderate heat.
Step 6
After 4-6 minutes, when the tomatoes soften, add the shrimp and cook for another 3-4 minutes, stirring.
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