Keralite Jhinga

Keralite Jhinga

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb. (16 to 20) uncooked extra-jumbo

  • shrimp, peeled and deveined

  • ½

    c. coconut milk

  • 1

    tbsp.finely chopped gingerroot

  • 1

    tbsp. chopped karhi leaves, or

  • 2

    tbsp.finely chopped cilantro

  • 1

    tsp. salt

  • 2

    fresh Thai, Serrano or cayenne chilies,finely chopped

  • 12

    tsp. tamarind concentrate paste,

  • or 2 tbsp. lime juice

  • 2

    tbsp. vegetable oil

  • 1

    tsp. black or yellow mustard seed

  • 8

    medium shallots, thinly sliced

Directions

Mix shrimp, coconut milk, ginger root, karhi, salt, chiles, and tamarind paste in a medium bowl. Cover and refrigerate 30 to 60 minutes to blend flavors. Heat oil and mustard seed in a 12-inch skillet over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops. Add shallots; stir-fry 1 to 2 minutes, or until light golden brown. Add shrimp mixture. Cook 5 to 7 minutes, turning frequently, until shrimp are pink and firm.


Nutrition

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