Chemmeen ball curry, shrimp balls in coconut milk

Ingredients

• 250 g of peeled and deveined shrimp
• 1 small onion, chopped
• 2 green chili peppers, chopped
• 1 tablespoon of garlic and ginger paste
• 1/4 teaspoon of turmeric
• ½ teaspoon of chili powder
• salt
• A few curry leaves
• 2 large onions, finely chopped
• 2 chopped tomatoes
• 1 tablespoon of garlic and ginger paste
• 1 teaspoon of chili powder
• 1/4 teaspoon of turmeric
• 1 tablespoon of dried cilantro
• 1 cup of coconut milk
• salt
• 2 tablespoons of coconut oil
• One bunch of curry leaves

Combine the shrimp, then add the onion, green chili peppers, garlic and ginger paste, turmeric, chili powder, salt, and curry leaves to form a firm paste.

The greasy hands, shaped into small balls.

Gently heat them in a small amount of coconut oil over low heat, without fully cooking them.

In a separate frying pan, brown the onions in the oil, then add the garlic and ginger paste.

Add the chili pepper, turmeric, and cilantro powder, and cook until browned. Then, add the tomatoes and let them soften.

Pour the water into the pot, and bring to a boil. Then add the meatballs.

Cook for a few minutes over low heat, then add the coconut milk and curry leaves, stir for 2 minutes, and remove from the heat.