Curry with Coconut and Shrimp

Ingredients

• Marinade:
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground red pepper
• 1 tablespoon water, or as needed
• 1 pound shrimp, peeled and deveined
• Sauce:
• 2 cups water
• 1 cup shredded coconut
• ¼ cup oil
• 2 curry leaves, or to taste (Optional)
• 4 green chile peppers, chopped
• 2 medium onion, minced
• 1 teaspoon ginger paste
• ½ teaspoon garlic paste
• 2 teaspoons ground coriander
• 1 ½ teaspoons sambar powder
• ½ teaspoon ground turmeric
• ½ teaspoon ground black pepper
• salt to taste

Step 1

Blend salt, black pepper, and red pepper in a large bowl. Add just enough water to make a smooth paste, then toss in the shrimp until they're fully coated. Pop the shrimp in the fridge while you work on the sauce.

Step 2

Combine water and shredded coconut in a microwave-safe bowl and microwave it for about an hour. Once done, strain the mixture to separate the coconut water from the solids. Set the coconut water aside and discard the coconut bits.

Step 3

Heat some oil in a skillet over medium heat. Toss in the curry leaves and chili peppers, stirring for about a minute until fragrant. Add the chopped onion and cook it down, stirring occasionally and adding a splash of water if it starts to stick, until the onions turn golden and soft—this should take around 10 to 15 minutes.

Step 4

Stir in the ginger and garlic pastes and cook for another minute, making sure you keep everything moving so nothing burns. Sprinkle in the coriander, sambar powder, and turmeric, stirring for a minute to let the spices bloom.

Step 5

Pour in the reserved coconut water along with the marinated shrimp. Cook everything together until the shrimp curl up and turn opaque, about 5 minutes. If the sauce gets too thick, feel free to add a little more water. Taste and adjust the seasoning with salt and black pepper before serving.