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Shrimp Temperado


2 lb. large shrimps
2 cups of shredded fresh coconut
1 cup eggplant, sliced finely
1 tsp garam masala
Salt to taste
4 tablespoon cooking oil
2 onions, sliced
8 green chillies, chopped
1/2 inch piece ginger, chopped finely
2-3 cloves garlic

Blend to a smooth paste:
2 tbsp coriander leaves
1/2 tsp cumin seeds
1/2 tsp turmeric powder
6 cloves garlic
6 green chillies
1 tbsp coriander seeds


Shell, de-vien and wash the shrimp in several rinses of cold water.
Extract coconut milk from the shredded coconut.
To do this, add boiling water to the shredded coconut and then squeeze to get a white liquid.
2 cups of shredded coconut should yield about 2 cups of coconut milk.
Heat the oil and add the sliced onion and saute.
Add the chopped green chillies, ginger and garlic.Fry well.
Add the shrimps and continue frying.
When the shrimps change color, lower the flame and add the blended masala.
Fry on a high heat till the masala is completely cooked.
Add the brinjals and coconut milk and bring to a boil.
Add salt to taste and the garam masala.
Simmer till the brinjal is completely cooked.
Serve hot with plain rice.