This is a wonderful quick dish to cook up on a weekday.
Serves 4-6 people
4 garlic cloves
1 piece (2 inches) fresh ginger, chopped
1/3 cup water
1 bag (16 oz) frozen large shrimp, thawed, peeled, and deveined (tails left intact, optional)
3-4 tablespoons safflower oil
1 pound okra (partially thawed, if frozen), sliced 3/4 inch think
1 large shallot, thinly sliced lengthwise
1 small fresh green chile, such as serrano, finely chopped
1 tablespoon garam masala
1 1/4 cups light coconut milk
Pulse garlic, ginger, and water into a paste in a blander. Season shrimp with salt. Heat a medium skillet over medium-high heat. Add 1 tablespoon oil. Cook shrimp, about 2 minutes per side; transfer to a plate. Reduce heat to medium. Add 2 tablespoons oil to skillet. Working in batches, cook okra for 2-3 minutes; transfer to a plate. Add 1 tablespoon oil to skillet if needed. Cook shallot and chile for 1 minute. Add garlic paste and garam masala. Cook, stirring for 30 seconds. Stir in coconut milk. Bring to a boil. Reduce heat, and simmer for 1 minute. Return shrimp to skillet; cook for 1 minute. Add okra; cook for 1 minute. Season with salt.
Pulse 3/4 cup shredded unsweetened coconut, 3/4 cup fresh cilantro, 1 small seeded fresh green chile (such as serrano), and 1/2 cup light coconut milk or water in a food processor to desired consistency. Squeeze 1/2 lime over chutney. Makes 1 cup