Unbelievably good! A dish created at the spur of the moment and captured the heart of all of us.
A recipe rose out of necessity with a few leftover ingredients at home – coconut, tomato, a few drying cilantro leaves and of course chili peppers and a Bengali dame’s love for shrimp. What I had in mind was a spicy version of my homeland’s classic Chingri Maacher Malaikari, but later realized that this dish closely resembled the Bahia Style Shrimp, Moqueca de Camarao – a Brazilian favorite, more than the the gentle sweetish familiar one I had in mind.
- 30 large shrimp, deveined & peeled but with tail on
- 2 tablespoons oil + 1 teaspoon oil
- 1 tablespoon lime juice
- 1 teaspoon red chili powder or cayenne,
- 1/4 cup fresh cilantro,
- 5 tablespoons fresh/frozen shredded coconut
- 1/2 cup coconut milk
- 1 tomato
- 6 hot chili peppers or as per your taste, like thai bird
- 1/2 teaspoon cumin
- 4 cloves of garlic,
- 1/2 inch piece fresh ginger