from Club W recipe pairing card
serves 4
for the shrimp
2 cloves garlic, minced
1 tsp garam masala
1/2 tsp curry powder
1/2 tsp ground coriander
1/2 tsp turmeric
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 cup plus 1 Tbsp avocado oil
1 lb medium raw shrimp, peeled and deveined
for the chutney
1 cup fresh coconut meat
3 Tbsp chickpeas, home-cooked or from can
1 small green chili, or more if you like it spicy
1 1/2 Tbsp cilantro
1/2 tsp salt
2 1/2 Tbsp coconut milk
1 1/2 tsp avocado oil
1/4 tsp mustard seeds
1/4 tsp cumin
1 clove garlic, minced
3/4 tsp fish sauce
for serving
1 cup fresh tomato, diced
2 Tbsp cilantro, chopped
1/4 cup white onion, finely chopped
8 corn tortillas
Combine all the ingredients for the spiced shrimp together in a bowl. Let the shrimp marinate in the fridge for 2 hours. To cook, heat a large saute pan over medium heat. Add 1 tablespoon of avocado oil to the pan and then add shrimp. Cook for 2 minutes per side, or until the shrimp are pink and their edges are starting to curl.
For the coconut chutney, use a food processor or mortar and pestle to grind the coconut, chickpeas, green chili, cilantro, salt, and coconut milk with enough water into a smooth chutney base. Heat the oil in a saute pan and add the mustard seeds. When they pop, add the cumin and garlic. Remove from heat and pour into the prepared chutney. Add the fish sauce to the chutney. Mix well and adjust salt if you need to.
Over and oven flame, warm the tortillas until pliable. Keep under a clean cloth. Serve with garnishes of choice.
my notes: also use avocado for garnish.