Title: Malabar Shrimp in Coconut Sauce
Categories: Dujour05
Yield: 1 servings

2 tb Light vegetable oil
1 ts Ground coriander
1/4 ts Or more of ground red pepper
1/4 ts Ground mustard
1/4 ts Turmeric
2 tb Julienned fresh ginger
1 ts Thinly sliced garlic
1 tb Or more of julienned green
-chilies
12 Fresh or dried kari leaves
-or 2 bay
; leaves
1 c Shredded scallions; both the
-white and
; green part into
; 2-inch pieces
1 lb Large shrimps; peeled and
; de-veined
1/2 c Rich coconut milk or cream
1/2 Lime; Juice of
Coarse salt and freshly
-ground black
; pepper
Kari or cilantro sprig for
-garnish

Heat the oil in a saute pan over medium-high heat until hot. Add coriander,
red pepper, mustard, turmeric, ginger, garlic, green chilies, kari leaves,
and scallions, in this order. Saute stirring for 3 minutes or until the
scallions are wilted. Add the shrimp and stir-fry until they lose the pink
color. Stir in the coconut milk and cook until the sauce is heated through.
turn off heat. Season with lemon juice, salt and pepper, and serve. Serve
garnished with the herb.

Yield: 4 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOURSHOW #DJ9456 - JULIE SAHNI

Converted by MM_Buster v2.0l.