Foreign Student Adviser, Sanghamitra shares one of her favorite recipes from her native country India. (YUUMMM!!!!!)
Serves size: 4 servings
- 1/2 cup frozen grated coconut, thawed
- 1 cup water
- 1 medium onion, chopped
- 1 green chile pepper, finely chopped
- 2 tablespoons vegetable oil
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cloves
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cinnamon
- 1 pound large shrimp, peeled and de-veined
- Serve with hot cooked Basmati rice
DIRECTIONS: Combine coconut and water; set aside. Saute onion and Chile pepper in oil in a large skillet until tender.Combine next 9 ingredients and add to skillet, blending well. Stir in coconut and water; cook over low heat 2 minutes.Add the shrimp and cook over low heat 15 minutes, stirring occasionally. Serve over rice.
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