Kerala-Style Shrimp Roast with Coconut Slices
No Reviews
Ingredients
Adjust Servings
2 lbs Shrimp | |
1/2 Cup Coconut Slices | |
2 Large Soaked in Water Slices of Kombucha | |
1 1/2 Tsp Turmeric Powder | |
1 Tsp Red Chili Powder | |
1 Tbsp Dried Black Peppercorn | |
6 Small Garlic Cloves | |
1 inch Piece of Ginger | |
2 Shallots | |
4 Green Chilies | |
1/2 cup Fresh Curry Leaves | |
1 Tbsp Coconut Oil | |
Salt to Taste |
Directions
1.
Soak kombucha slices in lukewarm water.
Mark as complete
2.
Add coconut slices to an earthen pot.
Mark as complete
3.
Add turmeric powder and red chili powder, mix well.
Mark as complete
4.
Crush garlic, ginger, black pepper, and green chilies into a paste.
Mark as complete
5.
Add the crushed paste to the pot with coconut slices and mix.
Mark as complete
6.
Turn on the heat and let it simmer until bubbling.
Mark as complete
7.
Add the shrimp and cover the pot. Cook for 5 minutes.
Mark as complete
8.
Slice the shallots and add them to the pot with salt.
Mark as complete
9.
Add fresh curry leaves, stir well.
Mark as complete
10.
Garnish with coconut oil and serve hot with rice.
Mark as complete
Leave a Reply