Heat oil in a large nonstick skillet over medium-high heat. Add shallots, curry leaves, and chiles to pan; sauté for 2 minutes or until shallots are lightly browned. Stir in tomato and the next 6 ingredients (through turmeric); bring to a boil. Add shrimp to pan. Cover, reduce heat to medium, and cook for 3 minutes or until shrimp are done. Remove shrimp from pan with a slotted spoon. Increase heat to medium-high, and cook 2 minutes or until thickened, stirring occasionally. Spoon sauce over shrimp; sprinkle with ginger. Serve with rice.
Can't believe this has no reviews because it is SO DELICIOUS! I made half the recipe (just two people) but used all the spices and a cup of tomato. Let the sauce sit for about twenty minutes while my husband ran an errand, and I think it made it all the more flavorful. What a treat! For curry leaves, which no one carries in my town, I subbed--as directed by several internet sources--a bit of fresh basil, a big bay leaf, and about 2 tsp. of lime rind for the half the recipe. The grated ginger at the end is a real winner, and I also added some dried unsweetened coconut. Served with the Indian-Spiced Okra recipe from another issue of the magazine.Really good!
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