Name: Herb-Stuffed Shrimp (Bharlele Kolumbi)
Yield: Serves 4
Cuisine: India
Ingredients: ½ teaspoon coarse kosher or sea salt; 4 medium-size cloves garlic; ¼ cup firmly packed fresh cilantro leaves and tender stems; 2 fresh green Thai, cayenne, or serrano chiles, stems removed; ½ teaspoon rock salt, coarsely pounded; ½ cup shredded fresh coconut; or ¼ cup shredded dried unsweetened coconut, reconstituted (see Note); 1 teaspoon white granulated sugar; 2 tablespoons canola oil; 2 or 3 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed; 1 large tomato, cored and coarsely chopped; ¼ cup unsalted dry-roasted peanuts; 8 colossal shrimp (11 to 15 per pound), peeled (tail shell left on), and deveined

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

This appetizer curry is an easy prelude to either a tasting menu or a full-blown, multiple-course meal—especially since you can assemble the shrimp and the sauce a day or two in advance. “Colossal” shrimp are essential only because they look impressive and because it is easier to stuff a few shrimp rather than more. If you can’t find this size, select the largest shrimp available. Very small shrimp won’t hold enough of the filling to be worthwhile.

Even though the sauce contains man