Shrimp with Shallots and Curry Leaves (Chochin Jhinga) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Here, Raghavan Iyer combines shrimp, abundant in India, with a vibrant sauce over rice. Ingredients:
1 tablespoon canola oil |
1/2 cup finely chopped shallots |
8 large fresh curry leaves |
2 serrano chiles, stems removed and cut in half lengthwise |
1 1/2 cups finely chopped tomato (about 1 large) |
1/2 cup light coconut milk |
2 tablespoons white vinegar |
1 teaspoon kosher salt |
3/4 teaspoon sweet paprika |
1/4 teaspoon ground red pepper |
1/4 teaspoon ground turmeric |
1 1/2 pounds large shrimp, peeled and deveined |
1/4 ounce (2-inch) julienne-cut fresh peeled ginger |
2 cups hot cooked rice |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add shallots, curry leaves, and chiles to pan; sauté for 2 minutes or until shallots are lightly browned. Stir in tomato and the next 6 ingredients (through turmeric); bring to a boil. Add shrimp to pan. Cover, reduce heat to medium, and cook for 3 minutes or until shrimp are done. Remove shrimp from pan with a slotted spoon. Increase heat to medium-high, and cook 2 minutes or until thickened, stirring occasionally. Spoon sauce over shrimp; sprinkle with ginger. Serve with rice.
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