COCHIN COCONUT SHRIMP WITH TOMATOES
Number Of Ingredients 15
Steps:
- 1. Place the tomatoes, ginger, 1 clove garlic, bay leaves, garam masala, and water in a medium saucepan, cover, and bring to a boil over high heat. Reduce the heat to medium-low and cook until the tomatoes are soft and very mushy, about 7 minutes. Let cool, then discard the bay leaves and pass through a food mill, or process everything in a food processor or blender until smooth.2. In the clean work bowl of a food processor or a blender, process together the onion, the remaining 1 clove garlic, and the green chili peppers until minced. Transfer to a large nonstick wok or saucepan and cook over medium heat, stirring, until most of the juices evaporate, about 2 minutes.3. Add the oil and the ground coconut, reduce the heat to medium-low, and continue to cook, stirring and turning the onion mixture, until well-browned, about 10 minutes. (Do not cook quickly on high heat the onion will burn and will not develop a rich flavor.) 4. Add the shrimp and coriander, stir about 2 minutes, then mix in the coconut milk, yogurt-water mixture, and salt and bring to a quick boil over high heat. Reduce the heat to low and simmer until the shrimp are pink and opaque and the sauce is thick and creamy, about 7 minutes. Mix in the cilantro during the last 2 minutes of cooking and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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