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1 1/2 lb Shrimps, peeled and de-veined
1 large onion, finely chopped
1 Tomato, peeled and finely chopped
1 apple, sliced (optional)
1 Green chilli
2 tbsp. garlic paste
1 tbsp. ginger paste
2 tsp. ground coriander
1 tsp. Chilli powder
1/4 tsp ground turmeric
1 tsp. ground cumin
1 tsp. ground cardamom
1 cup Coconut milk
1 tbsp. lemon or lime juice OR 1 tsp. ground amchoor
3 - 5 Curry leaves
2 tbsp Oil
Salt to taste
Cilantro leaves for garnish
Peel and de-vein shrimps, season with chilli powder, turmeric and salt.
In a saucepan, heat oil and cook the shrimps on both sides, remove from pan and set aside.
In the same saucepan, sautee the onions, stir in the ginger, garlic, curry leaves, and green chilli.
Stir in the tomatoes, apples, ground coriander, salt, water, lemon juice and cocconut milk. Bring to a boil, lower the heat and simmer for 5-8 minutes until the sauce thickens.
Add the shrimps and continue to simmer for a few more minutes.
Serve with rice and garnish with cilantro leaves.