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Рецепт Jhinga Curry Shrimp In Coconut Milk
by Global Cookbook

Jhinga Curry Shrimp In Coconut Milk
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Ингредиенты

  • 2 Tbsp. vegetable oil
  • 1 lb shrimp, peeled and deveined
  • 1 tsp mustard seeds
  • 1/2 tsp red chile pwdr Leaves from 3 sprigs of cilantro
  • 1/2 tsp turmeric
  • 1 lrg tomato, minced salt to taste
  • 1 x inch piece fresh ginger, grated
  • 1/4 c. light coconut lowfat milk
  • 6 clv garlic, mashed
  • 1/2 c. water
  • 3 x green chiles - minced Garnish: Finely minced fresh cilantro

Инструкции

  1. Cooking Time: 20 minutesPrep Time: 15 min
  2. Tips: Pure coconut lowfat milk is extremely high in saturated fat. If you decide to use it, do so sparingly to get the flavor minus the fat.
  3. In a large saucepan heat the oil over medium heat. Add in the mustard seeds; as soon as they crackle add in the curry leaves, tomato, ginger, garlic, and green chiles. Saute/fry gently for 5 min or possibly till the tomatoes are soft. Stir in the shrimp; cook for 5 min. Add in the chile pwdr, turmeric, and salt; cook for 1 minute. Add in the coconut lowfat milk and water. Let the mix come to a boil, then lower the heat and simmer, stirring occasionally, till the shrimp are tender. Garnish with the coriander before serving.
  4. Variations: If you don't like coconut lowfat milk, you can replace it with water.