Avtar’s Cilantro Shrimp
Coconut • Cilantro • Turmeric • Curry Leaf • Copra Pav
Chef Avtar Singh Rana
Ingredients — 4 portions
Shrimp
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tsp turmeric
- 1 tsp Kashmiri chili powder
- ½ tsp black pepper
- 1 tsp ginger-garlic paste
- 1 tbsp lime juice
- Salt
- 1 tbsp oil
Cilantro-Coconut Sauce
- 1 cup fresh cilantro
- ½ cup coconut milk
- ¼ cup grated fresh coconut
- 1 green chili
- 1-inch ginger
- 2 garlic cloves
- 1 tbsp lime juice
- ½ tsp turmeric
- Salt
- 8–10 curry leaves
- 1 tsp coconut oil
To Finish
- 1–2 tbsp toasted coconut
- Fresh cilantro
- Crispy curry leaves
- Lime wedges
- Microgreens or edible flowers
- 4 copra pav or toasted brioche-style pav
Method
- Marinate the shrimp: Combine shrimp with turmeric, chili powder, pepper, ginger-garlic, lime juice, salt and oil. Rest for 15–20 minutes.
- Make the cilantro-coconut sauce: Blend cilantro, coconut milk, grated coconut, green chili, ginger, garlic, lime juice, turmeric and salt until smooth.
- Temper the curry leaves: Heat coconut oil in a pan. Add curry leaves and let them crackle for a few seconds.
- Cook the shrimp: Add shrimp to a very hot pan or grill. Sear approximately 1½–2 minutes per side, until just cooked and lightly charred.
- Build the sauce: Lower the heat and add the cilantro-coconut mixture. Simmer gently for 1–2 minutes—don’t overcook or the cilantro will lose its fresh character.
- Finish: Fold the shrimp through the sauce and adjust with lime juice and salt. Finish with toasted coconut and crispy curry leaves.
- Copra pav: Toast the pav with butter or coconut oil until golden and crisp. Brush lightly with coconut-cilantro butter.
Plating
Spread a bright green cilantro-coconut sauce across a black plate. Arrange 5–6 grilled shrimp in a curve, place the toasted copra pav alongside, and garnish with curry leaves, toasted coconut, cilantro, microgreens and a lime wedge.
Chef’s signature touch: Add a small spoon of charred coconut-curry-leaf oil around the shrimp for a smoky, aromatic finish.
