Shrimp in Coconut Milk

From the "Seafood Sunday" chapter.
  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • Leaves from 3 sprigs of curry
  • 1 large tomato, chopped
  • 1-inch piece of ginger, grated
  • 6 cloves garlic, mashed
  • 2 to 3 green chiles, chopped
  • 1 pound shrimp, peeled and devined
  • 1/2 teaspoon red chile powder
  • 1/2 teaspoon turmeric
  • Salt to taste
  • 1/4 cup light coconut milk
  • 1/2 cup water
  • Garnish: Finely chopped fresh coriander

In a large saucepan heat the oil over medium heat. Add the mustard seeds; as soon as they crackle add the curry leaves, tomato, ginger, garlic, and green chiles. Saute gently for 5 minutes or until the tomatoes are soft. Stir in the shrimp; cook for 5 minutes. Add the chile powder, turmeric, and salt; cook for 1 minute.

Add the coconut milk and water. Let the mixture come to a boil, then lower the heat and simmer, stirring occasionally, until the shrimp are tender.

Garnish with the coriander before serving.

Variations: If you do not like coconut milk, you can replace it with water.

  • Yields: 4 servings
  • Preparation Time: 35 minutes
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