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Shrimp with Shallots and Curry Leaves (Chochin Jhinga)

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: 1 cup shrimp mixture and 1/2 cup rice)
Here, Raghavan Iyer combines shrimp, abundant in India, with a vibrant sauce over rice.

Ingredients

  • 1 tablespoon canola oil
  • 1/2 cup finely chopped shallots
  • 8 large fresh curry leaves
  • 2 serrano chiles, stems removed and cut in half lengthwise
  • 1 1/2 cups finely chopped tomato (about 1 large)
  • 1/2 cup light coconut milk
  • 2 tablespoons white vinegar
  • 1 teaspoon kosher salt
  • 3/4 teaspoon sweet paprika
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon ground turmeric
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1/4 ounce (2-inch) julienne-cut fresh peeled ginger
  • 2 cups hot cooked rice

Nutrition Information

  • calories 360
  • caloriesfromfat 21 %
  • fat 8.4 g
  • satfat 2.3 g
  • monofat 2.5 g
  • polyfat 2.3 g
  • protein 38.3 g
  • carbohydrate 31.2 g
  • fiber 1.3 g
  • cholesterol 259 mg
  • iron 5.8 mg
  • sodium 735 mg
  • calcium 118 mg

How to Make It

  1. 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.