South Indian Shrimp Curry

South Indian Shrimp Curry

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.