Tamilian Shrimp Curry

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• approximately 30 fresh uncooked shrimp
• 1 cup water
• 2 tablespoons shredded coconut (i think they are referring to fresh, i'd use a dash coconut milk too if using the dried stuff!)
• 1/2 teaspoon cumin
• 1/8 teaspoon turmeric
• 2 teaspoons whole black peppercorns
• 2 tablespoons freshly ground coriander
• 1 inch slice ginger
• 2 green chilies, split in half
• 1 large onion, chopped (1 cup)
• 1 cup chopped fresh tomato
• sea salt
• 1 teaspoon oil
• 1/2 teaspoon fennel seed (sombu)
• 2 whole curry leaves (neem leaves)

Recipe

• 1 wash srimp. remove veins and remove shells.
• 2 bring water to a boil in a pot.
• 3 add chopped onion and tomato (i may fry it in a little oil first until soft).
• 4 grind shredded coconut , cumin ,turmeric, black pepper, & ground coriander in a spice or coffee mill.
• 5 add this spice mixture and the fresh ginger to the boiling pot of water, onion and tomatoes.
• 6 add the shrimp and cook covered over a low heat for 15 minutes.
• 7 heat oil in a small frying pan and fry fennel seeds until (reddish) brown then add the curry leaves and green chilli.
• 8 when shrimp is cooked pour in fennel mixture.
• 9 check for salt.
• 10 the consistency should be watery like sambar.
• 11 coastal region shrimp kulambu (not sure of this words meaning, i think it means easy curry) is ready!
• 12 serve hot with plain steamed rice.