COCONUT CHUTNEY SHRIMP

Coconut Chutney Shrimp image

Number Of Ingredients 13

1/2 cup Hazram's Coconut-Tamarind Chutney with Mint
1 tablespoon Tamarind Paste
1/4 cup Coconut Milk (or store-bought)
2 tablespoons vegetable oil
1 stick cinnamon (1-inch)
4 black cardamom pods, crushed lightly to break the skin
1 medium onion, finely chopped
1 large tomato, finely chopped
1 tablespoon ground coriander
1/2 cup nonfat plain yogurt, whisked until smooth
1 to 1 1/2 cup water
16 to 20 fresh jumbo shrimp (11 to 15 per pound), shelled and deveined, with tails intact
1/4 cup finely chopped fresh cilantro

Steps:

1. Prepare the coconut chutney, tamarind paste, and coconut milk. Then heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the cinnamon and cardamom pods, stirring, until fragrant, 1 minute. Add the onion and cook, stirring again, until lightly browned, about 5 minutes.2. Add the coconut chutney, tomato, and tamarind paste and stir until fragrant, about 5 minutes. Add the coriander, stir 1 minute, then add the yogurt, a little at a time, stirring constantly to prevent it from curdling. Cook until most of the yogurt is absorbed into the sauce, about 5 minutes.3. Add the coconut milk and water, cover the pan, and simmer, about 2 minutes. Add the shrimp and cook until they are pink and opaque and the sauce is thick, about 7 minutes. Transfer to a serving dish, mix in the cilantro, and serve.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