Meal plan said shrimp curry for tonight. When I opened the packet of shrimps, they didn’t seem enough. And so I created this recipe. I always keep a curry masala ready (onion, tomato, garlic, ginger, while spices all sautéed and pureed). So this came together really fast. It was also pretty tasty.
Curry masala – 4 tbsp
1 cup coconut
2 cups methi
Temper it with mustard seeds and curry leaves with red chili whole and a green chili
Add curry masala
Saute until it starts to leave oil
Add coconut. Cook for 3-5minutes
Thaw the methi if you are using frozen
Add it to the pan and cook with coconut till the water evaporates
Add some garam masala and salt
Finally add shrimp and turn the gas off.
Serve with rice 🙂