Shrimp With Shallots And Curry Leaves (Chochin Jhinga)

• 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

1. Heat oil in a large nonstick skillet over medium-high heat. Add shallots, curry leaves, and chiles to pan; saute 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.

canola oil, shallots, curry, serrano chiles, tomato, light coconut milk, white vinegar, kosher salt, sweet paprika, ground red pepper, ground turmeric, shrimp, ginger, rice

Taken from www.myrecipes.com/recipe/shrimp-with-shallots-curry-leaves-chochin-jhinga (may not work)