Malabar Shrimp in Coconut Sauce

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1/4 ts Ground mustard
; 2-inch pieces
1/4 ts Or more of ground red pepper
2 tb Julienned fresh ginger
; green part into
; leaves
1 tb Or more of julienned green
1/2 c Rich coconut milk or cream
Coarse salt and freshly
Kari or cilantro sprig for
2 tb Light vegetable oil
1 ts Ground coriander
; de-veined
1/2 Lime; Juice of
1/4 ts Turmeric
1 ts Thinly sliced garlic
1 lb Large shrimps; peeled and
12 Fresh or dried kari leaves
1 c Shredded scallions; both the
; pepper

Original recipe makes 1 servings



Heat the oil in a saute pan over medium-high heat until hot. Add coriander, red pepper, mustard, turmeric, ginger, garlic, green chilies, kari leaves, and scallions, in this order. Saute stirring for 3 minutes or until the scallions are wilted. Add the shrimp and stir-fry until they lose the pink color. Stir in the coconut milk and cook until the sauce is heated through. turn off heat. Season with lemon juice, salt and pepper, and serve. Serve garnished with the herb. Yield: 4 servings Recipe by: CHEF DU JOURSHOW #DJ9456 - JULIE SAHNI

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