Sweet Coconut Shrimp Curry (Jhinge Ka Meetha Salan)

It all starts with taste – a great recipe for a great tasting dish. Taste is first imagination and then the creation of a corresponding dish, which requires a lot of work to obtain a specific texture, a tempting aroma and an intense, captivating taste! This delicately flavored shrimp curry is a work of labor and love. It’s full of flavor while being light and delicious.

A work full of work and love!

It all starts with browning the onions and how well you brown them also depends on how evenly you cut them. All the recipes say to brown the onions and then add this and then that………… but the recipe doesn’t say how gently and slowly to brown the onions over even heat to get the sweetness and soft texture that complements the spices and meat.

I let the onions take their own sweet time browning as I cook, gently stirring them in and out. And when they finally turned golden in color and had an even translucent consistency, it was time for me to add the spices, followed by the shrimp. I gently turned it over to mix it well with the spices, then poured in the smooth, milky-sweet coconut paste and then added a few green chilies for a touch of subtle heat.

Finally, I let it simmer on a low heat with the lid closed. After 5 minutes a delicious curry smiled at me!

Here is the prescription!

Ingredients:
25 fresh or frozen jumbo shrimp
Cut 1 large onion into thin slices
1 tsp ginger garlic paste
1/2 tsp coriander powder
1/4 tsp turmeric powder
4 small whole green chilies
2 tablespoons fresh coconut (finely ground) or 1/3 cup coconut milk
1 or 2 strands fresh coriander
2 tbsp olive oil + 1 tbsp ghee
2 cloves + 1 x 2″ cinnamon stick (optional)
1/4 cup water
Salt as needed

Instructions:
1. Remove the shells, devein the shrimp and wash them until clean. Peel and finely chop the onions, de-stem the green chillies, grind the ginger-garlic paste and have everything ready.
2. Sauté the sliced ​​onions with the whole spices in the olive oil over low to medium heat until translucent and golden brown, stirring gently from time to time.
3. Add the ginger garlic paste, salt, turmeric and coriander powder, stir well to toast the masala on gentle heat and once the aroma reaches your nose, add the prawns, turn them over until just opaque and then mix the ground coconut paste with the prawns.
4. Now sprinkle some water from the sides, break off the coriander sprigs with your hands and throw them in.
5. Taste and add salt. Cover with a lid and simmer for 5 minutes.
6. When you open the lid, the oil should have risen to the top and the consistency of the curry should be neither runny nor too thick, but rather slightly runny. As a final touch, add the ghee and simmer for another 2 minutes.
7. Enjoy with steamed jasmine or basmati rice.

Recipe