Malabar Shrimp Curry–hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Malabar Shrimp Curry (Chemmeen Curry)
HOT LUNCH RECIPE WAGON: Malabar Shrimp Curry
Velvety coconut milk and succulent seafood, the signature elements of Malabar cuisine, combined in a mouthwatering curry.
½ teaspoon rurmeric
20 raw jumbo shrimp, shelled and black veins removed
½ teaspoon salt
¼ cup peanut oil
2 inch piece gingerroot, peeled and grated
8 shallots, chopped
6 garlic clove, chopped
2 green chilies, chopped
2 tomatoes, chopped
A pinch chili powder
1 ½ cups coconut milk
8 curry leaves
½ teaspoons brown mustard seeds
Sprinkle
the turmeric and salt over the shrimp and set aside.
Heat
3 tablespoons of the oil in a large skillet over medium heat. Add the ginger, shallots, garlic, and green chilis and fry, stirring occasionally 6 to 8 minutes until the shallots are golden brown. Bring ½ cup water to boil.
Add
the tomatoes and chili powder, if using and fry 2 minutes longer, then add the shrimp and continue stirring 2 minutes.
Pour
the coconut milk into the pan with the boiling water and simmer 2 minutes or just until the shrimp turn opaque
Heat
the rest of the 1 teaspoon oil in a small skillet over medium heat. Add the curry leaves and mustard seeds and fry 30 seconds, or until the seeds boil. Don’t burn. Stir into the shrimp curry. Pack warm in a heated lunch tote for a hot lunch on the go.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF