Summer Squash & Shrimp Coconut Curry

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Serves 4

Ingredients:

• 1/2 lbs of shrimps, shelled & deveined
• 2 tsp lemon juice
• 1/4 tsp turmeric powder
• 2 tbsp coconut oil
• 2 dried red chilies, halved & seeded
• 1 tsp mustard seeds
• 1 spring curry leaves
• 1/2 tsp turmeric powder
• puree of 1 large shallot + 1 large garlic
• 1 tbsp lemongrass puree
• 1 medium tomato, quartered
• 2 heaping cups of summer squash (lauki), chopped
• 3/4 tsp salt
• 2 cups light coconut milk
• 1/2 cup water
• 2 tsp tamarind water/lemon juice
• 1 tsp sugar
• cilantro leaves for garnish

Directions:

1. In a bowl, marinate shrimps with 2 tsp of lemon juice and 1/4 tsp of turmeric powder for 10 minutes.
2. Heat a large saucepan on medium heat. Add coconut oil and wait until it heats before adding dried red chilies, mustard seeds, curry leaves and 1/2 tsp turmeric powder. Fry for a few seconds or until mustard seeds sputters.
3. Add pureed shallot + garlic with lemongrass. Cook for 5 to 7 minutes or until paste is lightly colored, fragrant, thickens and oil separates on the sides.
4. Throw in quartered tomatoes and chopped summer squash. Stir to combine everything and cook for another 5 more minutes before adding light coconut milk, water and salt. Bring curry to a gentle simmer, lower the heat to medium-low, put on a lid and cook for 10 to 12 minutes or until squash is cooked through or until oil separates on the sides.
5. Remove cover and throw in marinated shrimps. Cook for 2 more minutes, taste and adjust seasonings in curry (i.e tamarind/lemon juice + sugar).
6. Remove curry from heat. Garnish with fresh cilantro and serve warm over freshly steamed rice and servings of papadums.