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Malabar Shrimp In Coconut Sauce
Yields: 4 serving(s) - Preparation Time: 30 minutes
Ingredients
- 2 tablespoon(s) light vegetable oil
- 1 teaspoon(s) ground coriander
- 1/4 teaspoon(s) or more of ground red pepper
- 1/4 teaspoon(s) ground mustard
- 1/4 teaspoon(s) turmeric
- 2 tablespoon(s) julienned fresh ginger
- 1 teaspoon(s) thinly sliced garlic
- 1 tablespoon(s) or more of julienned green chilies
- 12 fresh or dried kari leaves or 2 bay leaves
- 1 cup(s) shredded scallions; both the white and green part into 2-inch pieces
- 1 pound(s) large shrimps; peeled and de-veined
- 1/2 cup(s) rich coconut milk or cream
- 1/2 lime; juice of
- Coarse salt and freshly ground black pepper
- Kari or cilantro sprig for garnish
Directions
- Heat the oil in a saute pan over medium-high heat until hot.
- Add coriander, red pepper, mustard, turmeric, ginger, garlic, green chilies, kari leaves, and scallions, in this order.
- Saute stirring for 3 minutes or until the scallions are wilted.
- Add the shrimp and stir-fry until they lose the pink color.
- Stir in the coconut milk and cook until the sauce is heated through.
- Turn off heat.
- Season with lemon juice, salt and pepper, and serve.
- Serve garnished with the herb.
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