Shrimp Curry
Shrimps(Chemmeen) in coconut milk
Ingredients
- 40 nos Shrimps medium sized, cooked, Chemmeen
- 15 nos Pearl onions don`t chop, Kunjulli
- 1 no Onion chopped, big
- 8 nos Green chillies split half
- 2 stems Curry leaves
- 1 tsp Mustard seeds
- 4 tbsp Olive oil
- 1 can Coconut milk
- 1 no Tomato sliced, big
For marinating:
- 1 tbsp Vinegar
- Ginger garlic paste - 2 tsp
- 1 tsp Chilly powder
- 1/2 tsp Black pepper
- 2 1/2 tsp Coriander powder
- 1/4 tsp Turmeric powder
- Salt As reqd
Instructions
- Marinate shrimps with vinegar, ginger-garlic paste, chilly powder, coriander powder, turmeric powder, black pepper and salt for at least 1/2 hour.
- Heat oil in a pan.
- Splutter mustard seeds.
- Add marinated shrimps into it.
- Saute for 5 mins on a medium-high flame. Stir it occasionally.
- Add whole pearl onions, chopped onions, green chillies and curry leaves and saute on a medium flame for 15 mins.
- Let the juice in shrimp and the onions mix with each other.
- Once the onions are transparent, add coconut milk.
- Boil it for 5 mins.
- Add sliced tomato to the boiling curry and close with a lid.
- Turn off the flame and let it stay undisturbed for at least 15 mins.
- Add required salt.
- :- Serve with Appam, Chappathis and Rice.
- :- If the shrimp is uncooked, just marinate them and stir fry in the oil for 15 mins on medium flame and proceed to the remaining steps.
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