Shrimp with Shallots and Curry Leaves (Chochin Jhinga)

Ingredients

• 1 tablespoon canola oil
• 1/2 cup finely chopped shallots
• 8 large fresh curry leaves
• 2 serrano chiles, stems removed and cut in half lengthwise
• 1 1/2 cups finely chopped tomato (about 1 large)
• 1/2 cup light coconut milk
• 2 tablespoons white vinegar

• 1 teaspoon kosher salt
• 3/4 teaspoon sweet paprika
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon ground turmeric
• 1 1/2 pounds large shrimp, peeled and deveined
• 1/4 ounce (2-inch) julienne-cut fresh peeled ginger
• 2 cups hot cooked rice

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add shallots, curry leaves, and chiles to pan; sauté for 2 minutes or until shallots are lightly browned. Stir in tomato and the next 6 ingredients (through turmeric); bring to a boil. Add shrimp to pan. Cover, reduce heat to medium, and cook for 3 minutes or until shrimp are done. Remove shrimp from pan with a slotted spoon. Increase heat to medium-high, and cook 2 minutes or until thickened, stirring occasionally. Spoon sauce over shrimp; sprinkle with ginger. Serve with rice.