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Ingredients
- 1 teaspoon finely grated garlic (2 large cloves)
- 1 14.5-ounce can unsweetened coconut milk (well shaken)
- 1/4 teaspoon ground turmeric
- 1/2 pound tender okra, cut into 1-inch pieces
- 1/4 to 1/2 teaspoon cayenne
- 1 1/2 to 2 teaspoons salt
- 1/4 teaspoon cumin seed, finely ground
- 1/3 cup fresh tomato puree (about 1 medium tomato, skinned, seeded)
- 1/2 teaspoon coriander seed, finely ground
- 1 serrano chile, cut lengthwise into 4, seeds included
- 2 1/2 cups plus 1 teaspoon water
- 1 pound medium-size raw shrimp, peeled, deveined
- 1/2 yellow onion, finely chopped
- 1 teaspoon apple cider vinegar
- 2 tablespoons canola oil
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Recipe Info
Category : Seafood
Rating : 0
Contributor : marc
Print Recipe
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Directions
Stir together garlic, turmeric, cayenne, cumin, coriander and 1 teaspoon water to make a thick paste. Using a fork, mix together onion and canola oil, crushing onion slightly. Mix spice paste into onion.
Over medium heat, bring coconut milk and 2 1/2 cups water to a boil. Immediately reduce to a simmer. Stir onion mixture into coconut milk, making sure that the spice paste is well distributed. Add okra and salt, stir and simmer, uncovered, until okra is tender, about 30 minutes.
Add pureed tomato and serrano. Simmer for 5 minutes. Add the shrimp and simmer only until shrimp are cooked, another 5 minutes. Stir in vinegar and simmer for a few minutes more. Taste and adjust the salt, if needed.
Per serving: 375 calories, 19 g protein, 11 g carbohydrate, 30 g fat (20 g saturated), 135 mg cholesterol, 979 mg sodium, 4 g fiber.
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