Coconut Shrimp Masala

Ingredients

• Shrimp - 200 g
• Onion - 1 whole
• Coconut - 1/2 cup
• Dry red chilies - 5 whole
• Tomato - 1 whole
• Coriander seeds - 1 tbsp
• Cumin seeds - 1 tbsp
• Cloves - 6 clove
• Cinnamon stick - 1 whole
• Ginger-garlic paste - 2 tbsp
• Coconut oil - 4 tbsp
• Salt, to taste
• Coriander leaves, for garnish

Instructions

1. 1Rinse the shrimp under cold running water and devein them, then pat them dry with paper towels.
2. 2If using fresh coconut, grate it first; then grind the coconut with the coriander seeds, cumin seeds, dry red chilies, cinnamon stick, and cloves with a little water until you have a smooth paste.
3. 3Chop the onion and tomato before you start cooking so everything is ready to go.
4. 4Heat the coconut oil in a kadai or large skillet, add the chopped onion and fry until it turns light brown and fragrant.
5. 5Stir in the ginger-garlic paste and the chopped tomato, and cook briefly until the tomato softens and the mixture becomes aromatic.
6. 6Add the shrimp and the ground coconut masala, stir to coat the shrimp evenly, then add 1 cup of water and cook for 5 mins until the shrimp are cooked through.
7. 7Season with salt to taste, remove from the heat, and garnish with coriander leaves.
8. 8Do not overcook the shrimp, as they will become tough if left too long.
9. 9Optional: serve with steamed rice or warm flatbread.