- 3 tbsps vegetable oil
- 1 tsp mustard seeds
- 1 tsp chopped garlic
- 1 cup finely chopped red onion
- 1 tsp cumin seeds, crushed
- 2 tbsps shredded fresh ginger
- 8 green chiles , stemmed, seeded and shredded to taste
- 2 kari leaves or 2 tbsp, chopped fresh coriander (cilantro) leaves and tender stems
- 2 cups coconut milk, fresh or canned
- 1 1/2 lbs medium shrimp, peeled and deveined
- 1 sea salt to taste
1. Heat the oil in a large heavy nonstick sauté pan over medium-high heat. When the il is hot, add the mustard seeds and cover the pan with the lid because the seeds will pop and spatter. When the sputtering subsides, add the garlic and onion. Cook stirring occasionally, until the onions begin to color, about 6 minutes. Stir in the cumin, ginger, chiles, kari leaves (if using), and coconut milk and bring to a boil. Cook, uncovered, until the sauce is thickened about 8 minutes.
2. Add the shrimps and cook, stirring constantly, until they curl up and turn pink, about 3 minutes. Add salt. If you are using fresh coriander, add it now.
3. Serve immediately.
Note: You can tone down the heat by reducing the number of chiles.
Serves 4
Source: Julie Sahni’s Introduction to Indian Cooking, Ten Speed Press
