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Ingredients : 1
kg raw shrimps
1
tablespoon desiccated coconut
1
tablespoon ground rice
2
cups coconut milk
2
tablespoons ghee
10 curry leaves
2
medium onions, chopped finely
5
cloves garlic, chopped finely
3
teaspoons fresh ginger, grated finely
2
tablespoons Madras curry powder
1.5
teaspoon chili powder
2
teaspoons paprika
1
1/2 teaspoons salt
2
tablespoons lemon juice
Method :
Shell and devein the shrimps. Heat a dry
pan and toast the desiccated coconut over moderate heat, shaking pan
constantly until the coconut is golden brown. Remove from pan and repeat
the process for the ground rice. Use a food processor to blend both
coconut and rice with half cup of the coconut milk until smooth and
coconut is very finely ground. Heat the saucepan with ghee and fry the
curry leaves for a minute. Add garlic, ginger and onions. Fry until
golden brown, stirring with a wooden spoon. Add curry
powder, chili powder and paprika and fry on low heat, stirring. Do not let
the spices burn. Add blended
mixture, coconut milk and salt, stir while bringing to simmering point. Do not cover. Simmer gently
for 15 minutes, stirring occasionally. Add shrimps,
stir to mix, simmer for further 10-15 minutes or until shrimps are
cooked and gravy thick. Stir in lemon
juice. Serve with
white rice.
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