I was getting ready to make shrimp with coconut one day and looked around at the Karahi chicken that I had made with coconut milk. So suddenly I decided to keep the shrimp light and go with whatever comes to my mind. It turned out to be a classic one, with unbelievable taste. I just loved the sauce that came out with it. Next time I am making this to top it on pasta!
· Shrimp (uncooked) – 30 count
· Onion – 1 medium – cut into thin strips
· Ginger – 1 tbsp. full – Thinly cut into long sticks
· Green Chili – 3 – slit
· Curry Leaves – 10 to 12
· Turmeric powder – ½ tsp.
· Dry Basil – 1 tsp.
· Salt to taste
· Oil – 1 tbsp.
Method of Preparation:
~ Wash and clean the shrimps. De-shelve, de-vein and clean it with water. Drain and keep aside.
~ Heat the oil in a pan. Once it’s hot, add green chilies and ginger.
~ Sauté for some time and add the curry leaves.
~ Now add onion and sauté until translucent.
~ Add clean shrimp, salt and cook them until they start to turn pink (about 5 to 7 minutes).