Shrimp in a Fiery Coconut Sauce

Shrimp in a Fiery Coconut Sauce

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.

Ingredients

  • 30 large shrimp, deveined & peeled but with tail on
  • 2 tablespoons oil + 1 teaspoon oil
  • 1 tablespoon lime juice
  • salt
  • 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
Read the whole recipe on eCurry