Malay Shrimp Curry Recipe
Ingredients
| Grated coconut | 1/2 Cup (16 tbs), frozen | |
| Water | 1 Cup (16 tbs) | |
| Onion | 1 Medium, chopped | |
| Green chili pepper | 1 To taste | |
| Vegetable oil | 2 Tablespoon | |
| Ground coriander | 1 Teaspoon | |
| Garlic powder | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Cloves | 1/4 Teaspoon | |
| Chili powder | 1/4 Teaspoon | |
| Cinnamon | 1/4 Teaspoon | |
| Shrimp | 1 pound | |
| Hot cooked rice-as needed | ||
Directions
GETTING READY
1) Soak coconut and water and keep aside.
MAKING
2) In a large skillet, heat oil and saute onion and chili pepper until tender.
3) Add the next 9 ingredients and to the skillet and stir well.
4) Add coconut and water and cook for about 2 minutes.
5) Then add shrimp and cook for 15 minutes. Stir in between.
SERVING
6) Serve Malay Shrimp curry over rice.
1) Soak coconut and water and keep aside.
MAKING
2) In a large skillet, heat oil and saute onion and chili pepper until tender.
3) Add the next 9 ingredients and to the skillet and stir well.
4) Add coconut and water and cook for about 2 minutes.
5) Then add shrimp and cook for 15 minutes. Stir in between.
SERVING
6) Serve Malay Shrimp curry over rice.
Chef
