Hand Blender - Essential for making smooth and creamy sauces or curry pastes quickly and easily.
Pressure Cooker - Offers convenience in cooking shrimp to perfection, maintaining moisture without overcooking.
Non-Stick Skillet (Fry Pan) - Useful for sautéing onions and spices at the start of the recipe.
Stainless Steel Mixing Bowl - Ideal for mixing ingredients, marinating shrimp, or preparing doughs if required by other components of the meal.
Spatula (Flexible) - Necessary for stirring and flipping without scratching non-stick surfaces.
Measuring Cups and Spoons Set - Ensures precise measurements for ingredients, crucial in Indian cooking for balancing flavors.
Cutting Board (Mandoline Slicer) - Useful for slicing vegetables finely or preparing spice mixes with a uniform thickness.
Garlic Press - Makes garlic paste quickly, an important step in many curry recipes including this one.
Digital Kitchen Scale (Optional) - Useful for precise ingredient measurements but not mandatory; primarily helpful if you prefer exact measurement over volume-based measures.
Bluetooth Hand Mixer - Can be handy if making any additional sauces or purees that require a thorough blend, although optional given the initial mention of a Hand Blender for curry pastes.
6 to 8 fresh serrano chiles (2 ounces total)
20 fresh curry leaves
5 garlic cloves, finely chopped
1 tablespoon finely chopped peeled ginger
2 tablespoons vegetable oil
1 teaspoon whole mustard seeds
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 medium onion, chopped
1 pound tomatoes, chopped
2 1/2 ounces finely grated fresh or dried unsweetened coconut (1 cup; visit gourmet.com for how to extract meat from fresh coconut)
2 pounds large shrimp in shell, peeled and deveined
Accompaniment: white rice
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About