TAMILIAN SHRIMP CURRY
ZWT6 Asia, South India/Sri Lanka. Here is what the original poster says about this dish, "This recipe traces its origin to the southern coastal region of Tamil Nadu. I got this charming recipe from a fish selling person (who regularly supplies fish to my father's house) and I love it because of its simplicity." http://elitefoods.blogspot.com. There is a lovely picture of it there.
Provided by UmmBinat
Categories Curries
Time 40m
Yield 2 3/4 cups, 4 serving(s)
Number Of Ingredients 15
Steps:
- Wash srimp. Remove veins and remove shells.
- Bring water to a boil in a pot.
- Add chopped onion and tomato (I may fry it in a little oil first until soft).
- Grind shredded coconut , cumin ,turmeric, black pepper, & ground coriander in a spice or coffee mill.
- Add this spice mixture and the fresh ginger to the boiling pot of water, onion and tomatoes.
- Add the shrimp and cook covered over a low heat for 15 minutes.
- Heat oil in a small frying pan and fry fennel seeds until (reddish) brown then add the curry leaves and green chilli.
- When shrimp is cooked pour in fennel mixture.
- Check for salt.
- The consistency should be watery like sambar.
- Coastal region shrimp kulambu (not sure of this words meaning, I think it means easy curry) is ready!
- Serve hot with plain steamed rice.
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