Shrimp With Tomato Sauce and Coconut
¾ lb. Large Shrimp – cleaned, divined, and washed.
• 3 large size Garlic Cloves
• ¾ square inch piece of fresh Ginger
• 3 Hot Green Pepper [ small-slender chilies are very hot]
• 1 Tablespoon Green Coriander, add 5/6 stems as well.
• 3 Tablespoon water
Blend these ingredients in an electric blender.
Rub 1/3 teaspoon Salt and ¼ Turmeric to the Shrimp.
Fifteen minutes later add the marinade to the Shrimp.
Mix well. Set it aside for 2 hours.
1 large size Onion – finely sliced and then minced.
¼ teaspoon Turmeric
½ Tablespoon Chili Powder (Ground Red Pepper) [ ¾ T if you want it hot]
½ teaspoon Garam Masala
½ Tablespoon salt.
2 Tablespoon Tomato sauce
3 Tablespoon Coconut milk.
1 Tablespoon fresh Green Coriander leaves — Chopped
1/2 Cup Water
¾ cup Vegetable Oil
Heat the oil in a large sauté pan over medium heat for about 3 to 4 minutes.
Add the onion and continue stirring for another 2 to 3 minutes.
Add 1/4 teaspoon turmeric, stir the ingredients.
A minute later add the Chili powder (red pepper), Stir well.
Now add garam masala, give 4 to 5 stirs. Mix in all of the contents well.
Add the tomato sauce to the contents. Mix in all of the contents well. Cover the pot.
Add the Coconut milk. Stir well.
A minute later add water. Stir. Add salt.
Add the marinated shrimp along with the marinade. Give a good stir. Cover the pot
A minute later, turn the heat to low.
Cook the ingredients for 3 minutes.
Turn off the heat.
Two minutes later transfer the contents to the serving bowl.
Garnish it with the chopped fresh green coriander.
Serve with Chapati (flat bread), Rice.