Camarão de Kerala ao leite de coco

Ingredientes

• 1 pound extra-large peeled and deveined shrimp
• 1/2 teaspoon sea salt (plus more as needed)
• 1 13.5 ounce can unsweetened coconut milk
• 6 to 8 medium cloves garlic, (coarsely chopped)
• 4 Thai, (serrano, or cayenne chiles, roughly chopped)
• 1 tablespoon garbanzo bean flour (besan)
• 1/4 teaspoon ground turmeric
• 1 tablespoon neutral oil or virgin coconut oil
• 1 teaspoon black, (brown, or yellow mustard seed)
• 1 cup finely chopped red onion
• 1/2 cup grated ripe tomato ((use the largest hold on a box grater))
• 12 to 15 curry leaves, (or 1/4 cup finely chopped cilantro)

Modo de preparo

1. 1

   Lightly salt the shrimp to refresh, then rinse and set aside to drain well.

2. 2

   To make the sauce, use a blender or hand-held blender. Whirl together 1/4 coconut milk with the garlic, chiles, garbanzo bean flour, and turmeric. Aim for a smooth mixture. Add the remaining coconut milk and blend to combine well. Keep by the stove.

3. 3

   In a medium skillet, heat the oil and mustard seeds over medium high. When the seeds start popping, cover to shield yourself. When the popping stops, uncover and add the onion. Cook, stirring frequently for 2 to 3 minutes, until the onion begins browning.

4. 4

   Pour in the coconut milk mixture. Then add the tomato and curry leaves (or cilantro). Bring to a brisk simmer and cook for 5 to 6 minutes, to remove some of the raw garlic qualities. Add the shrimp, lower the heat, and cook for a few minutes until firm and curled into a nice “C” shape. If you fear the sauce reducing too much, partially cover the skillet, during cooking.

5. 5

   Let rest for 10 minutes to compose flavors before serving.