Ingredients for Shrimps In Coconut Gravy
- 1 pound shrimp, peeled and deveined
- Green Chilies
- 1 cup chopped tomatoes
- 1 cup grated fresh coconut
- Onion
- Red Chili Powder
- Mustard Seeds
- 1 sprig curry leaves (about 10-12 leaves)
- salt to taste
- 1 tablespoon coconut oil (or vegetable oil)
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How to Make Shrimps In Coconut Gravy
- In a thick-bottomed pan, bring 1 cup of water to a boil. Add 1 pound of shrimp and 2-3 green chilies (slit lengthwise). Cook until the shrimp turn pink and firm (about 5-7 minutes).
- Add 1 cup chopped tomatoes to the pan.
- Cover and simmer for 5 minutes, or until the tomatoes soften.
- While the tomatoes simmer, prepare the coconut paste: In a blender, combine 1 cup grated fresh coconut, 1 tablespoon red chili powder, 1 small onion (roughly chopped), and 1/4 cup water. Blend until a smooth paste forms.
- Add the coconut paste to the shrimp and tomato mixture.
- Bring the curry to a gentle boil, then reduce heat and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- Adjust seasoning with salt to taste.
- In a small wok or pan, heat 1 tablespoon of coconut oil (or vegetable oil). Once hot, add 1 teaspoon mustard seeds. When they begin to splutter, add a sprig of curry leaves (about 10-12 leaves).
- Pour the tempered mustard seeds and curry leaves over the shrimp curry.
- Remove from heat and serve hot with steamed rice or chapatis. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
16g
Fat
66g
Carbs
3g
