|
Ingredients
|
Quantity
|
|
Shrimp
|
2 pounds
|
|
Garlic
|
3 cloves
|
|
½” piece ginger
|
1 piece
|
|
Green onions – roughly cut
|
2
|
|
Green chillies – seeded and chopped
|
2
|
|
Oil
|
3 tbsp
|
|
Ground coriander
|
1 tbsp
|
|
Fennel seeds
|
½ tsp
|
|
Mustard seeds
|
¼ tsp
|
|
Unsweetened coconut cream or milk
|
1 cup
|
|
Cilantro leaves
|
1 cup
|
Peel the shrimp, leaving tails intact. Slit open along the back
and remove the dark vein.
In a food processor grind the garlic, ginger, green onions and
chilies to a paste with the oil.
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 ½ cup water to the garlic and spice mixture, cook uncovered over
a medium heat for about 4 minutes.
