Shrimp with Shallots and Curry Leaves (Chochin Jhinga)

Shrimp with Shallots and Curry Leaves (Chochin Jhinga)
Photo by Becky Luigart-Stayner

Ingredients

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

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, ...

View full recipe at My Recipes

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