Indian Paleo Malabar shrimp

Paleo Indian Malabar shrimp

Paleo Indian Malabar shrimp

 

This recipe was inspired by a delicious non-Paleo version at pachakam.com. The recipe is delicious and worth the wait, but it needs time to cook slowly for at least 35 minutes. I made the mistake of taking it off the stove a little prematurely, although it was still very much edible.

  • 1+ lb cooked shrimp
  • 2 large onions
  • 2 tomatoes
  • 1 tbs fresh graded ginger
  • 1 tsp minced garlic
  • 1 1/2 cups coconut milk
  • 1/2 cup water
  • 1 tsp chili powder
  • 2 tsp coriander
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp ground mustard
  • 1/2 tsp ground cloves
  • 1 tsp salt
  • 2 tbs coconut oil

1. Heat up a medium skillet with generous amount of coconut oil. When hot, stir in the cloves, ground mustard and curry powder.

2. Add diced onions and tomato, and saute for 15 minutes or until golden.

3. Add garlic, chili powder, coriander, turmeric,  and salt, stir thoroughly and let cook on medium-low heat for at least 20 minutes.

4. Add shrimp, and cook for another 5 minutes.

5. Take off the stove when all ingredients are soft and the color darkens.

Bon Appetit!

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