Indian Style Coconut Shrimp Stew
This mild and light seafood stew beautifully melds together the flavors of Indian spices. Its cozy and super tasty, a staple during the cooler months. This recipe uses ingredients right from your pantry and can be adjusted to your spice level by de-seeding the green chilies or skipping the red chilli powder, but if you like a bit of spice follow the exact recipe. The fennel seeds add a wonderful flavor to this stew. You can replace the shrimp with any fish of your choice for a variation. Enjoy over cauliflower rice or as a refreshing bowl of soup.
PREP TIME
15 minutes
COOK TIME
20 minutes
INGREDIENTS
15
Serves: 4
Ingredients
- 1 lb1 lb1 lb Raw Shrimp
- 1 pieces1 pieces1 pieces Ginger Root
- 6 cloves6 cloves6 cloves Garlic
- 0.5 whole0.5 whole0.5 whole Red Onion, sliced lengthwise
- 2 whole2 whole2 whole Tomato, chopped
- 8 whole8 whole8 whole Green Chilies, split lengthwise and deseeded, can sub with serrano peppers
- 0.5 cup0.5 cup0.5 cup Coconut Milk
- 0.5 tsp0.5 tsp0.5 tsp Turmeric Powder
- 0.5 tsp0.5 tsp0.5 tsp Chili Powder
- 1 tsp1 tsp1 tsp Fennel Seed
- 0.5 whole0.5 whole0.5 whole Lemon
- 2 Tbsp2 Tbsp2 Tbsp Coconut Oil, or avocado oil
- 1 tsp1 tsp1 tsp Salt
- 10 whole10 whole10 whole Curry Leaves, optional, do not sub with curry powder
- 2 sprigs2 sprigs2 sprigs Cilantro, optional
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat pan to medium and add oil
- Add the fennel seeds and let them bloom
- Flavor the oil by adding curry leaves (optional)
- Add the thinly sliced onion and sauté till they turn translucent
- Add the split green chilies and sauté
- In the mean time grind or pound the ginger and garlic and make a coarse paste.
- Add the ginger, garlic to the onion and sauté for a couple of minutes
- Add the chopped tomatoes and let them soften
- Add the turmeric, red chili powder and the salt and sauté
- Pour in 1.5 cups of water and let it all boil
- Add the shrimp and let it cook for a couple of minutes
- Pour in the coconut milk and let it simmer
- Garnish with chopped cilantro and squeeze the juice of half the lemon
- Enjoy over cauliflower rice or as a refreshing bowl of soup
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About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Keto Nut Free Paleo Pescetarian Seafood Specific Carbohydrate Diet Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 494 |
| Fat: | 16 g |
| Carbohydrates: | 54 g |
| Protein: | 30 g |
| Cholesterol: | 165 g |
| Sodium: | 1385 mg |
| Fiber: | 3 g |
| Sugars: | 3 g |
| Calculated per serving. | |
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