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Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Shrimp

  2. 3 Garlic

  3. 1 Ginger

  4. 2 Green onions - roughly cut 2 Green chilies - seeded and chopped

  5. 3 tablespoons 45ml Oil

  6. 1 tablespoon 15ml Ground coriander

  7. 1/2 teaspoon 2 1/2ml Fennel seeds

  8. 1/4 teaspoon 1 1/3ml Mustard seeds

  9. 1 cup 237ml Unsweetened coconut cream or milk

  10. 1 cup 16g / 0.6oz Cilantro leaves

Instructions Jump to Ingredients ↑

  1. Peel the shrimp, leaving tails intact. Slit open along the back and remove the dark vein.

  2. In a food processor grind the garlic, ginger, green onions and chilies to a paste with the oil.

  3. Transfer to a medium-sized pan and cook for 2 minutes. Add the ground coriander, fennel and mustard seeds and coconut cream and cook for 3 to 4 minutes. Add 1/2 cup water to the garlic and spice mixture, cook uncovered over a medium heat for about 4 minutes.

  4. Add the shrimp and cook stirring until shrimp are just tender and turn pink. Chop the cilantro, stir in and serve immediately with rice.

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