Ingredients
SERVINGS: 4 Serving(s)
- 1 pound black tiger shrimp (16/21 count)
- 1 cup shallots, sliced
- 2 tablespoons ginger, julienned
- 2 tablespoons garlic, julienned
- 2 sprigs curry leaves, washed
- 1/2 cup fresh coconut slivers
- 1/4 cup coconut oil
- 1 teaspoon chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 tablespoon lime juice
- salt to taste
Cooking
Marinate the shrimp with chili, turmeric, coriander and lime juice for 6 hours.
Heat a pan and add the coconut oil. Once the oil is hot, sauté the garlic, ginger, onions with curry leaves and when it is slightly browned, add the marinated shrimp and stir-fry it until the shrimp is cooked.
Check the seasoning and serve with chapatti.
