HOTCHULHA

Shrimp in Coconut Milk

Ingredients:

• Shrimp – 20 – Cleaned and Divined
• Low fat coconut milk – 1 Can – 5 OZ
• Hot Sauce – 1 Teaspoon
• Lime Jest – ½ Teaspoon
• Lime Juice – ½ Teaspoon
• Ginger – 1 inch pieces
• Garlic – 3 Cloves
• Cilantro – Handful
• Bread Slice – 1
• Salt & Pepper – as needed
• Scallions – 1 stem
• Peanut Butter – 2 Tablespoons
• Oil  -2 teaspoon.

Method:

1. In a food processor put all the ingredients starting from ‘Lime just’  thru ‘Peanut Butter’ and grind it to a dry powder.
2. In a heavy bottom pan, put the coconut milk, oil and hot sauce and bring it to heat and add ground mix in this and ½ cup of water and cook it on medium heat for 5 minutes.
3. Gently put the raw shrimp and cook it until the shrimp cook thoroughly and take it off from the heat. 

Serve this with Brown Rice, Orzo or Couscous.

Shrimp in Coconut Milk

Ingredients:

• Shrimp – 20 – Cleaned and Divined
• Low fat coconut milk – 1 Can – 5 OZ
• Hot Sauce – 1 Teaspoon
• Lime Jest – ½ Teaspoon
• Lime Juice – ½ Teaspoon
• Ginger – 1 inch pieces
• Garlic – 3 Cloves
• Cilantro – Handful
• Bread Slice – 1
• Salt & Pepper – as needed
• Scallions – 1 stem
• Peanut Butter – 2 Tablespoons
• Oil  -2 teaspoon.

Method:

1. In a food processor put all the ingredients starting from ‘Lime just’  thru ‘Peanut Butter’ and grind it to a dry powder.
2. In a heavy bottom pan, put the coconut milk, oil and hot sauce and bring it to heat and add ground mix in this and ½ cup of water and cook it on medium heat for 5 minutes.
3. Gently put the raw shrimp and cook it until the shrimp cook thoroughly and take it off from the heat. 

Serve this with Brown Rice, Orzo or Couscous.

Shrimp Fry

Prep Time : 30 Minutes.

Servings: 4 

Ingredients: 

• Shrimp – 1 Lb – medium Sized.
• Ginger-garlic Paste – 1 Tablespoons.
• Turmeric – ¼ Teaspoon
• Red Chillies Powder – 1 Teaspoon
• Clove Powder – ¼ Teaspoon
• Cilantro – Handful
• Salt to taste
• Oil – 4 Tablespoons 

Method:

1. Clean and De vein the shrimp.
2. Put  2 cups of water  in a vessel and bring it to a boil and add  Shrimp with a pinch of salt and let it boil for 2 minutes and drain the water and keep it aside.
3. Take a non-stick pan and put 4 tablespoons of oil and bring it to heat.
4. Add the cooked shrimp and fry them for 3 minutes on medium heat.
5. Add Ginger-garlic paste and fry them till the raw smell goes off. Add turmeric, red chillies powder and clove powder  mix it well.
6. Add Cilantro and mix it well.
7. Adjust  salt. 

Tip: This is a great  side dish for White Rice and Rasam/Sambar combination.

Ingredients:

• Gongura – 2 Cups
• Shrimp – 40 Medium or Small(Cleaned & Divined)
• Tomato – 1 Medium – Cut into small pieces
• Onion – 1 Medium – Cut into small pieces
• Ginger-garlic Paste – 1 Table Spoon
• Red Chili powder – 1.5 Tea Spoon
• Green Chilies – 5 cut into long lengths
• Turmeric Powder – 1/4 Tea spoon
• Clove Powder – 1/8 Tea Spoon
• Salt – to taste
• Coriander Leaves – Handful
• Oil

Method:

1. Cook gongura leaves in 1/4 cup of water for 15 minutes, grind coarsely and keep it aside
2. In a heavy bottom sauce pan put 8 table spoons of oil . Once oil becomes hot, put the onion, green chilies and saute for couple of minutes.
3. Add ginger garlic paste to the pan and fry until the raw smell goes off.
4. Put the turmeric, chili powder, salt, clove powder, tomato pieces, shrimp and a cup of  water and put the lid and let it cook for 15 minutes or like a thick gravy curry.
5. Slowly put the grounded gongura stuff and mix it very well with at this point. Check the salt and you can adjust it.
6. Put the alf of the coriander leaves and let it cook on slow heat so that curry will not burn.
7. When it looks like a medium thick gravy take it off from the heat and garnish it with remaining cilantro leaves.

Tip: It goes very well with white rice.