Sweet Coconut Shrimp Curry (Jhinge ka meetha salan)

It all begins with taste – a great recipe for a great tasting dish. Taste is first imagination, then creating a dish accordingly which involves a work of labour to get a particular texture, a tantalizing aroma and an intense captivating taste! This shrimp curry with a subtle taste is a work of labour and love. It is bursting with flavour and at the same time light and delicious.

A work of labour and love!

It all begins with browning the onions and how well you brown them also depends on how evenly you slice them. All recipes tell you to brown the onions then add this then that…………but the recipe does not tell you how gently and slowly you need to brown those onions on a steady flow of heat to get that sweetness and soft texture that blends in with the spices and meat.

I let the onions to take their own sweet time to brown on simmer while I gently stirred them on and off. And finally when they transformed into that golden colour and an evenly translucent texture, it was time for me to add the spices followed by the shrimp. I turned them over gently to blend well with the spices, then dropped in the smooth milky sweet coconut paste, then tossed in a few green chillies for that hint of subtle heat.

Finally I let it simmer on low flame with a closed lid. After 5 minutes a delicious curry was smiling at me!

Here’s the recipe!

Ingredients:
25 Fresh or frozen Jumbo shrimps
1 large onion thinly sliced
1 tsp ginger garlic paste
1/2 tsp coriander powder
1/4 tsp turmeric powder
4 small whole green chillies
2 tbs fresh coconut (finely ground) or 1/3 cup coconut milk
1 or 2 strands of fresh cilantro
2 tbs olive oil + 1 tbs ghee
2 cloves + 1 x 2″ cinnamon stick ( optional)
1/4 cup water
Salt as required

Instructions:
1. Remove the shells, devein and wash the shrimp until clean. Peel and finely slice the onions, de stem the green chillies, grind the ginger garlic paste and keep everything ready.
2. Soften the sliced onions with the whole spices on low to medium heat in the olive oil until translucent and golden brown while stirring gently from time to time.
3. Add the ginger garlic paste, salt, turmeric and coriander powders, stir well to roast the masala in the gentle heat and as soon as the aroma hits your nose, toss in the shrimp, turn them over till just opaque, then blend in the ground coconut paste with the shrimp.
4. Now sprinkle a little water from the sides, break the twigs of cilantro with your hands and throw them in.
5. Taste and adjust the salt. Cover with a lid and cook on simmer for 5 minutes.
6. When you open the lid, the oil should have risen to the top and the texture of the curry should neither be runny nor too thick but of slightly flowing consistency. As a finishing touch drop in the ghee and simmer for another 2 minutes.
7. Enjoy with steamed jasmine or basmati rice.

Recipe

Sweet Shrimp Curry (Jhinge ka Meetha Salan)

This shrimp curry with a subtle taste is a work of labour and love. It is bursting with flavour and at the same time light and delicious.

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Course: Dinner, Lunch, main meal, Non Vegetarian, Quick and Easy, Side Dish

Cuisine: indian cuisine

Keyword: Coconut shrimp curry, fried prawns, shrimps

Servings: 6 servings

Author: Fouzia

Equipment

• Sauce pan

Ingredients

• 25 Fresh or frozen Jumbo shrimps
• 1 large onion thinly sliced
• 1 tsp ginger garlic paste
• 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• 4 small whole green chillies
• 2 tbs finely ground fresh coconut or 1/3 cup coconut milk
• 1 or 2 strands of fresh cilantro
• 2 tbs olive oil + 1 tbs ghee
• 1 x 2" cinnamon stick optional
• 1/4 cup water
• Salt as required

Instructions

• Remove the shells, devein and wash the shrimp until clean. Peel and finely slice the onions, de stem the green chillies, grind the ginger garlic paste and keep everything ready.
• Soften the sliced onions with the whole spices on low to medium heat in the olive oil until translucent and golden brown while stirring gently from time to time.
• Add the ginger garlic paste, salt, turmeric and coriander powders, stir well to roast the masala in the gentle heat and as soon as the aroma hits your nose, toss in the shrimp, turn them over till just opaque, then blend in the ground coconut paste with the shrimp.
• Now sprinkle a little water from the sides, break the twigs of cilantro with your hands and throw them in.
• Taste and adjust the salt. Cover with a lid and cook on simmer for 5 minutes.
• When you open the lid, the oil should have risen to the top and the texture of the curry should neither be runny nor too thick but of slightly flowing consistency. As a finishing touch drop in the ghee and simmer for another 2 minutes.
• Enjoy with steamed jasmine or basmati rice.

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