Aromatic shrimp in coconut milk…
I took a break from blogging for a week and feels like I am hit by writers block. Words aren’t flowing out of me and is taking a long time to even form a sentence. Last week, I’d spent some good fun times with our friends. I’d surprised their lil girl with a 2 layered fondant cake on her 5th birthday. She felt so excited to see the cake which really made me happy. Also, she helped me in making the pizza dough, she had a lot of fun kneading and rolling the dough.
Here’s the picture of the fondant cake I’d made. I was hoping to add more colors to the cake, but ended up with yellow and green theme, which was more like a spring theme.
This basil shrimp is one of my favorites, it’s aromatic and tastes delicious. In Summer, I love how I can just pluck the herbs from my garden and add to the dishes. I used freshly plucked basil for making this dish.
Basil Shrimp
Ingredients
To marinate shrimp
- Shrimp, deveined- 15
- Chili powder- 1/2 tsp
- Turmeric powder-1/8 tsp
- Ground Cumin -1/4 tsp
- Coriander powder- 1/2 tsp
- Garam masala- 1/2 tsp
- Lemon juice- 1 tsp
- Salt- to taste
For cooking:
- Oil- 1 tbsp
- Ginger, chopped small- 1 inch slice
- Garlic, chopped small- 2 cloves
- Green chili, chopped – 2
- Onion, chopped -1
- Fresh basil leaves, chopped- 4 to 5 leaves
- Coconut milk- 3/4 cup
- Corn flour- 1/2 tbsp mixed with 1 tbsp cold water
- Soy sauce, low sodium- 1 tsp
- Salt- a few pinches
Instruction
- In a small bowl, marinate the shrimp with all the above mentioned ingredients ‘to marinate the shrimp’, keep aside for 10 minutes.
- Shallow fry the shrimp in 3 tbsp of oil, keep aside.
- In a saucepan, add 1 tbsp oil, add chopped ginger, garlic and green chilies, saute till the raw smell goes away.
- Add the onions, little salt and cook till onions turn translucent.
- Add the fried shrimp, combine well and cook for a few minutes.
- Add the coconut milk, cook for a minute.
- Add corn flour combined with water, mix it well and the let the gravy thicken a bit.
- If the gravy is too thick, add more coconut milk or water to thin it down.
- Add soy sauce, mix well.
- Sprinkle the basil leaves and cook for a couple of minutes.
- Taste and add more salt if needed.
- Remove from the heat and keep covered for sometime.
- Serve with jasmine rice or plain rice or combine with rice noodles.
- Shrimp, deveined- 15
- Chili powder- ½ tsp
- Turmeric powder-1/8 tsp
- Ground Cumin -1/4 tsp
- Coriander powder- ½ tsp
- Garam masala- ½ tsp
- Lemon juice- 1 tsp
- Salt- to taste
- Oil- 1 tbsp
- Ginger, chopped small- 1 inch slice
- Garlic, chopped small- 2 cloves
- Green chili, chopped - 2
- Onion, chopped -1
- Fresh basil leaves, chopped- 4 to 5 leaves
- Coconut milk- ¾ cup
- Corn flour- ½ tbsp mixed with 1 tbsp cold water
- Soy sauce, low sodium- 1 tsp
- Salt- a few pinches
- In a small bowl, marinate the shrimp with all the above mentioned ingredients 'to marinate the shrimp', keep aside for 10 minutes.
- Shallow fry the shrimp in 3 tbsp of oil, keep aside.
- In a saucepan, add 1 tbsp oil, add chopped ginger, garlic and green chilies, saute till the raw smell goes away.
- Add the onions, little salt and cook till onions turn translucent.
- Add the fried shrimp, combine well and cook for a few minutes.
- Add the coconut milk, cook for a minute.
- Add corn flour combined with water, mix it well and the let the gravy thicken a bit.
- If the gravy is too thick, add more coconut milk or water to thin it down.
- Add soy sauce, mix well.
- Sprinkle the basil leaves and cook for a couple of minutes.
- Taste and add more salt if needed.
- Remove from the heat and keep covered for sometime.
- Serve with jasmine rice or plain rice or combine with rice noodles.
