Shrimp In Coconut Cream
|Fresh coconut/1 package unsweetened shredded coconut||1|
|Boiling water||1⁄2 Cup (8 tbs)|
|Onions||2 Large, finely chopped|
|Curry powder||1 Teaspoon|
|Green pepper||1 Medium, sliced|
|Cooked shrimp||12 Large, shelled and deveined|
1 To prepare coconut cream, punch holes in the eyes on the top of the coconut ,drain the transparent liquid and keep aside.
2 Break open the coconut with a hammer ,remove the meat and dark skin then shred the coconut finely
3 Steep the shredded coconut in transparent liquid for 20 minutes then squeeze through a cheesecloth to obtain the cream.
4 In a pan heat butter and saute the onions until soft and pale golden.
5 Add in curry powder and cook for 2-3 minute
6 Add the pepper slices , cover with a lid and simmer for 10 minutes.
7 Add the shrimps and season with salt. Simmer for another 1 minute.
8 Keeping the heat low add in coconut cream and simmer until sauce and shrimps are cooked properly however do not let the sauce boil.
9 Serve hot with plain boiled rice.
Fresh coconut can be replaced with the packaged one. Add 1/2 a cup of boiling water to abtain the cream.