The Sensitive Kitchen

Sunday, March 29, 2009

Malayalee Prawns

A bastardized version of the real thing, based on what I had on hand.

2 tsp oil (coconut is great)
1/2 medium onion, diced
3 cloves garlic, minced
1 Tbsp grated fresh ginger
1 sprig curry leaves, stemmed
1/2 tsp cayenne
1/2 tsp salt
1 pound shrimp, shelled and deveined
1/2 cup coconut milk
2 Tbsp lime juice
2 Tbsp shredded cilantro leaves

Saute onion, garlic and ginger in 1 tsp oil in saute pan over medium heat until translucent. Add curry leaves, cayenne and salt. Stir until fragrant. Remove from pan.

Saute shrimp in remaining oil in same pan just until pink. Add onion mixture and coconut milk. Stir up browned bits from bottom of pan. Remove from heat. Add lime juice and cilantro. Serve.

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