|Alu Diye Chingri Maacher Jhol|
Indian markets in North America stock frozen, scaped coconut which can be soaked in hot water to extract the milk. This probably comes a close second to using a fresh coconut. Coconut milk powder is also available which can be dissolved in water or added directly to whatever it is you're cooking.
Canned coconut milk is a real time saver and that's what was used in making this dish. The coconut cream which collects at the top of the can was removed and used in the first part of the cooking process and the rest of the coconut milk was added later to make the gravy.
1 russet potato, peeled and cubed
- Toss shrimp with salt and turmeric, stir-fry until pink and set aside.
- Blend blanched onions, ginger paste, garlic paste & tomatoes to a paste.
- Heat oil over medium-high heat & sputter shah jeera, cinnamon & cardamoms.
- Add diced onions & Kashmiri mirch, & stir-fry until onions turn translucent.
- Stir in blended paste, garam masala powder and coconut cream.
- Lower heat to medium & simmer until oil resurfaces.
- Add potatoes & remaining coconut milk, cover & simmer on medium heat until potatoes are cooked.
- Return shrimp to pan, adjust salt to taste & simmer on low for 5 minutes.
- Remove from heat and garnish with chilies, cilantro and ghee.