from Taste Buds

(Serves 2)

350g scampi
1 large onion
1-2 clove garlic
1 inch ginger
2-3 green chilies
1-2 bay leaves
4-5 green cardamom
4-5 cloves
1 stick cinnamon
1sp sugar
4tbsp freshly grated coconut
400ml coconut milk
1/2sp red chili powder
Turmeric powder
  1. Shell and devein the scampi and clean them well. Rub the scampi with a pinch of turmeric and salt.
  2. Heat ghee in a wok. Fry the scampi in batches until golden.
  3. In the meantime, coarsely chop the onion, garlic, ginger and chilies. In a separate wok, heat a 1tbsp of ghee. Add the onion, ginger, garlic, and chili. Fry until the onion is translucent and golden. Remove from pan and blend everything into a smooth paste.
  4. In the same wok used for frying scampi, add a bit more ghee and heat. Add the bay leaves, cardamoms, cloves and cinnamon stick.
  5. When the nice fragrance comes out, add a spoon of sugar. Let it caramelize.
  6. Add the coconut powder. Fry until golden.
  7. Add the onion-ginger-garlic-chili paste. Add red chili powder and a pinch of turmeric. Fry on medium heat stirring well until it starts leaving oil at sides.
  8. Remove from heat and let it cool for a minute. Add the coconut milk. (Do not add the coconut milk in very hot wok).
  9. Put the wok back on medium heat. Bring the coconut milk to boil and reduce it to a creamy consistency. Cook until the oil from the coconut milk starts floating on top.
  10. Add the fried scampi and give a stir. Cook for a couple of minutes more. Serve with steaming rice.