Shrimp Curry with a Coconut Twist

Ingredients

• Marinade:
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground red pepper
• 1 tablespoon water, or as needed
• 1 pound shrimp, peeled and deveined
• Sauce:
• 2 cups water
• 1 cup shredded coconut
• ¼ cup oil
• 2 curry leaves, or to taste (Optional)
• 4 green chile peppers, chopped
• 2 medium onion, minced
• 1 teaspoon ginger paste
• ½ teaspoon garlic paste
• 2 teaspoons ground coriander
• 1 ½ teaspoons sambar powder
• ½ teaspoon ground turmeric
• salt to taste

Step 1

Combine salt, black pepper, and red pepper in a large bowl. Add a little water to make a smooth paste, then toss in the shrimp until they’re nicely coated. Pop the shrimp in the fridge while you get the sauce ready.

Step 2

Place the coconut and some water in a microwave-safe bowl and heat it in the microwave for about an hour. Once done, strain the liquid and save the coconut water, discarding the coconut bits. Set the coconut water aside for later.

Step 3

Heat some oil in a skillet over medium heat, then add the curry leaves and chili peppers. Give them a quick stir for about a minute until fragrant. Next, throw in the chopped onion and cook it slowly until it turns golden brown, adding a splash of water here and there to keep things from sticking. This should take around 10 to 15 minutes.

Step 4

Once the onions are ready, stir in the ginger and garlic pastes, cooking for another minute while stirring constantly. Then add the coriander, sambar powder, and turmeric, giving everything a good mix for a minute to blend the flavors.

Step 5

Pour in the reserved coconut water along with the marinated shrimp. Cook until the shrimp curl up and turn opaque, which usually takes about 5 minutes. If the sauce gets too thick or starts to stick, just add a little more water.

Step 6

Finally, taste and adjust the seasoning with some extra black pepper and salt if needed. Serve hot and enjoy!