Shrimp with Shallots and Curry Leaves (Chochin Jhinga)

Ingredients

• 1 ½ cups finely chopped tomato (about 1 large)
• ¼ teaspoon ground red pepper
• 8 large fresh curry leaves
• 2 cups hot cooked rice
• ¼ teaspoon ground turmeric
• ¼ ounce (2-inch) julienne-cut fresh peeled ginger
• 1 tablespoon canola oil
• + 7 more ingredients
• • 2 tablespoons white vinegar
  • ½ cup light coconut milk
  • 1 ½ pounds large shrimp, peeled and deveined
  • 1 teaspoon kosher salt
  • ½ cup finely chopped shallots
  • ¾ teaspoon sweet paprika
  • 2 serrano chiles, stems removed and cut in half lengthwise

1. Heat oil in a large nonstick skillet over medium-high heat. Add shallots, curry leaves, and chiles to pan; sauté for 2 minutes or until shallots are lightly browned. Stir in tomato and the next 6 ingredients (through turmeric); bring to a boil. Add shrimp to pan. Cover, reduce heat to medium, ...

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