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.
15 minutes
20 minutes
Difficulty:
Intermediate
Show nutritional information
| 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. | |
by Masala Paleo
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
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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