Indian Style Coconut Shrimp Stew (Edit recipe)

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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.

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PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 4

Ingredients

1 lb Raw Shrimp
1 pieces Ginger Root
6 cloves Garlic
0.5 whole Red Onion, sliced lengthwise
2 whole Tomato, chopped
8 whole Green Chilies, split lengthwise and deseeded, can sub with serrano peppers
0.5 cup Coconut Milk
0.5 tsp Turmeric Powder
0.5 tsp Chili Powder
1 tsp Fennel Seed
0.5 whole Lemon
2 Tbsp Coconut Oil, or avocado oil
1 tsp Salt
10 whole Curry Leaves, optional, do not sub with curry powder
2 sprigs Cilantro, optional

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Process

Cook Mode

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

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.