Shrimps in Coconut White Chocolate Curry Sauce
Ingredients Needed
- 12 large Shrimp
- 1 Tsp of Salt
- 1 Tsp of Black Pepper
- 1 Tsp of Geera Powder
- 1 Tbsp of Minced Garlic
- 2 Tbsp of Minced Onions
- ¼ Tsp of Minced Ginger
- 4 Tbsp of Vegetable Oil
- 1 Tbsp of Curry Powder
- ½ Tbsp of Geera Powder
- ½ Tbsp of Garam Massala
- 1 Pk of Coconut Powder
- 1 Cup of Heavy Cream
- 1 Cup of Milk
- 2 Cups of Water
- 3 Oz of White Shaven Chocolate
- 1 Tbsp of Minced Chandon Beni
- 1 Tbsp of Minced Cilantro
- Salt and Black Pepper to Taste
Method
Place Shrimp on a plate and season them with salt and pepper and geera powder.
Heat a saucepan over medium high. Add three Tbsps of Vegetable oil.
Place the shrimps in the oil and sear for 30 Seconds on each side until they loosen easily from the pan by themselves. Remove from the hot pan and place to the side. (Shrimp will still be raw)
In the same pot over medium heat, add the remaining 1 Tbsp of Oil and add the Minced Garlic, Onions, and ginger. Sauté for 45 seconds then add the Curry, Geera and Massala Powder.
Stir quickly to parch and cook the curry spices. After 45 Seconds add about 1 Cup of water and let the curry cook for 2 Minutes.
Meanwhile, in a small bowl, mix your heavy cream, milk, and remaining one cup of water and coconut powder and add to the curry pot. Stir to incorporate.
Cook on a low heat for seven minutes.
After strain the curry sauce to remove all aromatics. Return the sauce to the stove on low heat and gently melt the white chocolate into it stirring occasionally.
Place the shrimp back into the sauce pan and cook for 5 minutes or until cooked. Add the Chadon Beni and Cilantro and season with black pepper and salt to taste. You should get a balance of sweet coconut curry with a hint of white cholate flavor.