South Indian Shrimp Curry Recipe (Jhinga Kari)

South Indian Shrimp Curry Recipe (Jhinga Kari)
Ingredients :
1 kg 1 tablespoon 1 tablespoon 2 cups 2 tablespoons 12 2 5 cloves 3 teaspoons 2 tablespoons 1 teaspoon 2 teaspoons 1 1/2 teaspoons 2 tablespoons	Raw shrimps Desiccated coconut Ground rice Coconut milk Ghee or oil Curry leaves Medium onions, finely chopped Garlic, finely chopped Finely grated fresh ginger Madras curry powder or paste Chili powder, optional Paprika Salt Lemon juice
Method : Shell and de-vein the shrimps. Put desiccated coconut into a dry pan and toast over medium heat, shaking pan or stirring constantly until coconut is golden brown. Remove from pan and do the same with the ground rice. Put both into blender container with about half a cup of the coconut milk and blend until smooth and coconut is very finely ground. Heat ghee in a saucepan and fry the curry leaves for 1 minute. Add onions, garlic and ginger and fry until golden brown, stirring with a wooden spoon. Add curry powder, chili powder and paprika and fry on low heat, stirring. Do not let the spices burn. Add blended mixture, coconut milk and salt, stir while bringing to simmering point. Do not cover. Simmer gently for 15 minutes, stirring occasionally. Add shrimps, stir to mix, simmer for further 10-15 minutes or until shrimps are cooked and gravy thick. Stir in lemon juice, Serve with rice. Note : If cooked shrimps are used in this recipe, add them during the last 10 minutes. The paprika is used to give the curry the desired red color, which in India would come from the large number of chilies or chili powder used.