- 20 – 25 Fresh shrimp, peeled and deveined
- 2 Tender coconuts
- Salt To taste
- ½ tsp Turmeric powder
- 2 tbs Mustard oil (preferred)
- 1tsp ground mustard (store bought work)
- 1 C Thinly sliced onion
- 1tsp Ginger chopped fine
- 1 Tbs Garlic chopped fine
- 5- 8 Thai green chilies
- ½ C Flour (white will do)
- ¼ C Water
- Make a dough with the flour and water and set it aside.
- Now, you will need to cut the tender coconut from the top; Sort of like cutting out a lid.
- Once cut, drain the water into a bowl and save the cut lid for later use.
- Using a spoon, scoop out the creamy coconut flesh.
- Marinate the shrimp with a dash of salt and the turmeric.
- Heat the mustard oil until it begins to smoke. Allow it smoke for about 20 – 30 seconds. Remove from heat and allow it to cool down slightly.
- Bring the pan back on the heat, add panch phoran and wait for the splutter and the pop.
- Once you hear it cook, add the onions to sauté.
- When you see the onions turn a little pale, add the ginger, garlic, chilies, ground mustard and the scooped coconut cream.
- Stir and sauté. Add the reserved coconut water. Bring it all to a boil and blend with a hand blender to get a smooth consistency.
- Switch off the heat.
- Now scoop the shrimp and spice mix into the two coconut shells.
Need help? See how Nisha does it in the video below
In case you’re not fond of seafood and are looking to go weekend over the weekend, try out our steamed vegetable recipe.