Best 5 Shrimp In Coconut Gravy Recipes

COCONUT SHRIMP I

Steps:

• In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
• Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
• Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

SHRIMP IN COCONUT GRAVY

Steps:

• Heat the oil in a pan.
• Add the garlic and chopped cilantro.
• Add all the seasoning powders.
• Add the shrimp and cook till they turn pink.
• Add the coconut milk.
• Add salt to taste.
• Bring to a Boil.
• Remember: Thickness and quantity of the gravy is a personal choice, so you may add water to thin it out or add more coconut milk.

SHRIMPS IN COCONUT GRAVY

Steps:

• In a thick bottomed pan pour the water and cook shrimps and green chillies in it.
• when the shrimps are firm.
• add in the tomatoes.
• cover the lid and let it cook.
• Grind the coconut chilli powder and onions to make a very fine paste.
• when the tomatoes are cooked add the paste to the shrimps.
• and bring to boil.
• adjust the consisitency of the curry as desired.
• remove from fir.
• crackle mustard in a wok when the oil is hot and throw in the curry leaves-- pour this over the shrimps curry-- serve hot with steamed rice-- yummy!

SHRIMP IN COCONUT GRAVY

Steps:

• Slice the onions and tomato. Crush the ginger, garlic and green chili in a chopper. Heat the oil. Add sliced onion, and fry until the onion become transparent. Then add ginger, garlic, and green chili paste, and sauté until its aroma comes out.
• Add tomatoes, coriander powder and yogurt together and cook until the onion become dissolve in the water, around 25 minutes.
• Then add coconut milk, cinnamon powder, cardamom powder and shrimp. Cook for another ten minutes. Garnish with cilantro and serve with bread or rice.

SHRIMP POACHED IN COCONUT MILK WITH FRESH HERBS (YERRA MOOLEE)

Steps:

• Shell and devein shrimp. Wash them thoroughly, and set aside.
• Heat the oil in a large heavy-bottomed pan, and add onions. Over high heat, fry the onions until they turn golden brown (about 10 minutes) , stirring constantly to prevent burning. Reduce heat to medium, add garlic, ginger, and chilies, and fry for an additional 2 minutes. Add turmeric and coriander, stir rapidly for 15 seconds, and add coconut milk and salt. Cook the sauce, uncovered, until it thickens (about 10 minutes). Stir frequently to ensure that the sauce does not stick and burn.
• Add shrimp, mix, reduce heat to medium-low, and simmer, covered, for 5-7 minutes, or until the shrimp is cooked through. Do not overcook the shrimp, or they will become tough and chewy. Check for salt, stir in minced cilantro leaves, and serve.