Green Shrimp Curry- Serves 2
Green chicken curry
has recently become a hot favorite at home – especially with my daughter. So much so that I’ve had to prepare it almost every day! Green masala is a combination of cilantro, green chillies, and other spices that forms the base for the curry. And since my daughter is a big seafood fan, I figured using shrimp instead of chicken would be a hit.
This is such an easy and simple recipe but truly outstanding! Very few but fresh ingredients make the flavors of the curry shine. This is my mother’s recipe who belongs to the Pathare Prabhu community
. The Pathare Prabhu community were one of the earliest settlers of Mumbai ( formerly known as Bombay) and are known for their love of food. I guess that explains my being a compulsive foodie. Their recipes are simple, easy to make and really delicious!
The version of this recipe is called “Saambare”. “Saambare” is a curry made with grated coconut and coconut milk to give it a silky smooth texture. The key to making this dish is to use fresh ingredients and grind the paste super fine (this is where I got to use my new “Magic Bullet” mixer). I make this curry very mild, so for those of you who like their curries hot and spicy, just add more green chillies in it. I hope you enjoy it!
- 1 cup fresh cilantro (coriander) , washed and roughly chopped
- 1 green chilly (I use Thai hot chilly)
- 1 tablespoon rice grains (helps to thicken the curry)
- 3 cloves garlic
- 4 – 5 whole black peppercorns
- 1/4 cup grated coconut (you will find this in the freezer section of the Indian grocery store)
- 1/4 cup thick coconut milk ( I like to use Chaokoh brand- found in the asian aisle)
- 1/2 teaspoon of asafoetida
- 7 onces shrimp (about 25 , peeled, deveined and washed)
- 2 tablespoons canola oil
- 1/2 tablespoon fresh lemon juice (optional)
- salt to taste
Apply turmeric and salt to the shrimp and set aside.
Grind the rice grains in a coffee grinder to a fine powder and add to the green masala mixture.
Green masala- Grind cilantro, green chilly, grated coconut, peppercorns, garlic and the dry rice powder to a fine paste by adding 1/2 cup water. Add more water if required.
Heat oil in a vessel. Add asafoetida and the green masala to it. Let this cook on medium flame for 5 to 10 minutes. Add 1/4 cup hot water to it and bring to a boil. Add salt to taste.
Add the shrimp to it and let it cook for 3 to 4 minutes.
After the shrimp is cooked add coconut milk. While adding coconut milk, turn the flame to low, and stir continuously.
Let it simmer for 2 minutes. Off the gas, let it cool and add a dash of lemon juice.
Serve hot with white basmati rice. Enjoy!