Serves: 4
Total Calories: 97
1. Prepare the coconut chutney, tamarind paste, and coconut milk. Then heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the cinnamon and cardamom pods, stirring, until fragrant, 1 minute. Add the onion and cook, stirring again, until lightly browned, about 5 minutes.
2. Add the coconut chutney, tomato, and tamarind paste and stir until fragrant, about 5 minutes. Add the coriander, stir 1 minute, then add the yogurt, a little at a time, stirring constantly to prevent it from curdling. Cook until most of the yogurt is absorbed into the sauce, about 5 minutes.
3. Add the coconut milk and water, cover the pan, and simmer, about 2 minutes. Add the shrimp and cook until they are pink and opaque and the sauce is thick, about 7 minutes. Transfer to a serving dish, mix in the cilantro, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Coconut Chutney Shrimp recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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