MAIN DISH
STIR-FRIED SHRIMP WITH COCONUT
This fast, tasty grated coconut stir-fry is known as thoren. Curry leaves are available in Indian markets.
• ¾ cup grated unsweetened coconut (dried or frozen and thawed)
• 2 garlic cloves, crushed
• 1 fresh green chile (serrano or Thai), split lengthwise and minced
• ¾ teaspoon salt
• 1 teaspoon ground coriander seeds
• ¼ teaspoon cayenne powder
• ¼ teaspoon ground turmeric
• 3 tablespoons vegetable oil
• 1 teaspoon black mustard seeds
• 2 dried red chiles (such as chile de arbol)
• 10 fresh curry leaves, stripped from the stem
• 1 ½ pounds shrimp (any size), shelled, cleaned, cut into ¼-inch pieces
Combine coconut, garlic, green chile, salt, coriander, cayenne and turmeric in a bowl with about ¼ cup water to make a moist paste. In a wok, heat oil over medium high heat. Add the mustard seeds and cover. When the seeds have popped, toss in the dried red chiles and curry leaves. After the leaves crackle a few seconds, add the shrimp and stir-fry 1 minute. Stir in the coconut mixture and continue frying for another 2 to 3 minutes or until the shrimp are cooked through. Serves 6.
Source: Adapted from Savoring the Spice Coast of India by Maya Kaimal (HarperCollins, 2000).
Per serving: 227 calories (50 percent from fat), 12.5 g fat (4 g saturated, 3.4 g monounsaturated), 172.4 mg cholesterol, 23.8 g protein, 4.5 g carbohydrates, 1.3 g fiber, 462.3 mg sodium.
