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This recipe is special to me, because it’s a family secret and a delicious dish made by my cousins lovely wife Loulwa.

She makes it at all of our special occasions, and it’s such a hit, you’ll go for a second or third helping. Check out her famous Indian Coconut Shrimp recipe.

The whole dish is ready as your rice is cooking in a pot, we’re talking a dish ready in 20 minutes, what more can you ask for?

Indian Coconut Shrimp

This is the simple Indian shrimp curry made with ginger, garlic, and spring onions, along with flavorful spices, and finished with coconut milk. 
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine Indian

Equipment

  • Food Processor to create the paste

Ingredients
  

Main Dish Ingredients

  • 1 KG Medium to Large Shrimps,
  • 1 TBSP Dry Coriander
  • 1 TSP Mustard Seeds
  • 1 bunch Coriander Leaves Approximately 1 1/2 cup
  • 2 cans coconut cream

Paste Ingredients

  • 3 TSP Vegetable Oil
  • 2 Pieces Fresh Ginger peeled
  • 2 Green Chilis Deseeded
  • 6 Spring Onions
  • 4 Garlic Cloves

Instructions
 

  • In a food processor pulse all paste ingredients until smooth and green. It will look like a soft paste. Set aside.
  • In a pot, toast dry coriander and mustard seeds until fragrant, one or two minutes tops, then add paste.
  • Cook paste for 5 to 7 minutes then add the two cans of coconut cream.
  • Bring then to a soft boil.
  • Add shrimp and let it boil with the sauce until it turns nice and pink.
  • Add the coriander leaves and serve next to rice.

Notes