Shrimp Moilee from Kurry Qulture
Servings
2
Servings
2
Instructions
  1. In a pan add coconut oil, mustard seeds and curry leaves. Cook on medium heat until mustard seeds begin to pop. 
  2. Add ginger and garlic, and cook for another two minutes. 
  3. Add sliced onions, turmeric, red chili powder, cloves, cardamom, cinnamon stick, green chilies, dried red chilies, and cook for another 5 minutes, or until onion softens. 
  4. Add coconut milk and cook until boiling. As it’s boiling, add tamarind water, lemon juice and sugar, stirring for 2 minutes. Add water if sauce is too thick. 
  5. Add the shrimp and cook for another 5 minutes. Plate in a bowl. Serve with rice or naan.