Sweet coconut -worn -Curry (Jhinge Ka Meetha Salan)

It all starts with taste – a great recipe for a great tasting dish. The taste is the first imagination and then creates a dish that includes a work of work to get a certain texture, a tempting aroma and an intense fascinating taste! This shrimp curry with a subtle taste is a work of work and love. It bursts with taste and at the same time light and delicious.

A work of work and love!

It all starts to brown the onions and how well they tan them, also depends on how evenly they cut them. All recipes tell them that they should tan the onions and then add that ………… but the recipe does not say how gently and slowly they have to brown these onions on a constant heat flow in order to obtain this sweet and soft texture that fits with the spices and the meat.

I took the onions to take their own sweet time to simmer while I gently stirred them up and out. And when they finally turned into this golden color and an evenly translucent texture, it was time for me to add the spices, followed by the shrimp. I gently turned it to mix with the spices, and then dropped into the smooth milky coconut paste and then threw a few green chilli pepper for this touch of subtle heat.

Finally, I had it simmered with a closed lid on a low flame. After 5 minutes a delicious curry smiled at!

Here is the prescription!

Ingredients:
25 fresh or frozen jumbo shrimp
1 large onion cut thinly
1 TL ginger garlic paste
1/2 TL coriander powder
1/4 TL turmeric powder
4 small whole green chili peppers
2 tablespoons of fresh coconut (finely ground) or 1/3 cup of coconut milk
1 or 2 strands of fresh coriander
2 tablespoons of olive oil + 1 tablespoon of ghee
2 cloves + 1 x 2 “cinnamon floor (optional)
1/4 cup of water
Salt as required

Instructions:
1. Remove the bowls, devine and wash the shrimp until you clean. Peel the onions and finely cut into slices, put the green chili peppers, grind the garlic paste in ginger and keep everything ready.
2. Soft soak the cut onions with the entire spices on low to medium heat in olive oil to translucent and golden brown, while stirring gently from time to time.
3. Add the garlic paste, the salt, the turmeric and the coriander powder, stir well to roast the masala in the gentle heat and as soon as the aroma hits the nose, throw the shrimp.
4. Now sprinkle a little water from the sides, break the branches of the coriander with your hands and throw them in.
5. Taste and fit in the salt. Cover with a lid and cook for 5 minutes.
6. If you open the lid, the oil should have risen upwards and the texture of the curry should not be fluid or too thick, but of slightly flowing consistency. As a finishing touch, drop in the ghee and simmer for another 2 minutes.
7. Enjoy with a steamed jasmine or Basmati rice.

Recipe