Shrimps in Coconut Milk Recipe (Jhinga Molee)

Shrimps in Coconut Milk Recipe (Jhinga Molee)
Ingredients :
750 g 1 tablespoon 2 2 cloves 1 teaspoon 2 1 teaspoon 8 2 cups 1 teaspoon	Large raw shrimps Ghee or oil Medium onions, thinly sliced Garlic, crushed Finely grated fresh ginger Fresh red or green chilies, slit and seeded Ground turmeric Curry leaves Coconut milk Salt Lemon juice to taste
Method : Wash the shrimps well. Shell and de-vein if liked, but some prefer the shrimps in their shells for they retain more flavor this way. Heat ghee and fry the onions, garlic and ginger until onions are soft but do not let them brown. Add chilies, turmeric and curry leaves and fry 1 minute longer. Add coconut milk and salt and stir while bringing to simmering point. Simmer uncovered for 10 minutes. Then add shrimps and cook for 10-15 minutes. Remove from heat and add lemon juice to taste. Note : This dish is a South Indian preparation in which the main ingredient is cooked in rich coconut milk. It is also used in Sri Lanka and among Malays, and is often called a 'white curry'. It is deliciously mild. Coconut milk being the main ingredient, the pan must not be covered at any time during cooking and the liquid should be stirred while coming to the boil to prevent curdling.