Indian style coconut shrimp shrimp – detailed cooking recipe. Share with friends: 
Time: 45 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. medium sized peeled and chopped shrimp
- 1 can (380 gr.) Unsweetened coconut milk
- 1 can (410 gr.) Canned tomatoes in cubes
- 1/4 Art. tomato paste
- 1/4 Art. ghee or vegetable oil
- 2 tsp mustard seed
- 2 tsp cumin seeds
- 1.5 tbsp. finely chopped red onions
- 4-6 peeled and finely chopped green peppers Chile
- 3 tbsp. l chopped ginger
- 2 tbsp. l chopped garlic
- 2 tsp salt
- 1/4 Art. chopped fresh cilantro leaves
- Steamed Basmati Rice for Serving
Recipes with similar ingredients: shrimp, coconut water, onions onions, garlic, ginger root, mustard seed, cumin, tomatoes, tomato paste, chili pepper, basmati rice, cilantro, ghee oil
Recipe preparation:
- On a medium heat, put a pan with a diameter of 35 cm. Put ghee and fry the seeds of mustard and cumin on it until aroma appears, about 2 minutes Add onions and garlic and sauté, periodically stirring until slightly caramelized onion, about 6-8 min
- Add tomato paste to the pan and cook another 2 minutes. Put canned tomatoes and boil them about halfway, within 3-4 minutes Increase the heat to strong and pour in the coconut milk. Boil it in half, about 3 minutes. Salt shrimp 1.5 tsp salt. Put the shrimp in a pan and, stirring often, cook until they turn pink and curl, about 5 min Add chopped cilantro and salt using the remaining salt. Serve shrimp with boiled basmati rice.
