Stir the onion into the garlic/ginger paste. Mix the spices in a bowl. Heat the canola oil in a large pan and add the onion paste and spice mixture and saute for about two minutes on medium heat. Add the shrimp, stir, and cook until they are just done. Add the coconut milk, turn down the heat a bit, and wait for the coconut milk to boil. Stir the mixture, wait for it to boil again and then turn off the heat. Serve over basmati rice and garnish with cilantro.
You can use one tsp of minced fresh garlic and ginger instead of the paste. I used canola oil to keep the calories down, but you can use ghee. You can also add cloves and any other spices that you have laying around.
This dish had a lot of heat! Not as much as vindaloo, not enough for me to really notice, but my dinner guest who doesn't each much spicy food had to grab a tissue. No matter, she went back for seconds. This only took about 20 minutes to cook from start to finish, and will become part of my regular rotation.
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|Serving Size: 1 Serving (51g)|
|Recipe Makes: 6|
|Calories from Fat: 29 (43%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 56.7mg||17 %|
|Sodium 57.4mg||2 %|
|Potassium 105.9mg||3 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 1.4g|
|Protein 7.9g||11 %|
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Calories per serving: 68
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