The Recipe
Shrimp with Shallots and Curry Leaves (Chochin Jhinga)
COOK TIME : a few secondsPREP TIME : a few seconds
By Cooking LightFrom Myrecipes
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Ingredients
DESCRIPTION
Here, Raghavan Iyer combines shrimp, abundant in India, with a vibrant sauce over rice.
INGREDIENTS
- 1 tablespoon canola oil
- 1/2 cup finely chopped shallots
- 8 large fresh curry leaves
- 2 serrano chiles, stems removed and cut in half lengthwise
- 1 1/2 cups finely chopped tomato (about 1 large)
- 1/2 cup light coconut milk
- 2 tablespoons white vinegar
- 1 teaspoon kosher salt
- 3/4 teaspoon sweet paprika
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground turmeric
- 1 1/2 pounds large shrimp, peeled and deveined
- 1/4 ounce (2-inch) julienne-cut fresh peeled ginger
- 2 cups hot cooked rice
DIRECTIONS
NUTRITION
Calories | 360 | 18% | |
Cholesterol | NaN | NaN% | |
Carbohydrates | NaN | NaN% | |
Fat | 0 | 0% | |
Protein | NaN | NaN% |
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