SHRIMP COCONUT CURRY

Shrimp Coconut Curry image

Provided by Maneet Chauhan

Time 25m

Yield 2 to 3 servings

Number Of Ingredients 12

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3 tablespoons vegetable oil
1/2 teaspoon black mustard seeds
8 fresh curry leaves
1 large red onion, finely chopped
1 teaspoon grated fresh ginger
1 teaspoon red chili powder
1 teaspoon sambar masala powder or curry powder
1/2 teaspoon turmeric
Table salt, to taste
One 14-ounce can coconut milk
12 colossal shrimp (13/15), shelled with tails on
Basmati rice, for serving

Steps:

In a large skillet, heat 2 tablespoons of the vegetable oil over medium heat. Add the mustard seeds. As soon as they begin to sputter, add the curry leaves, onions and ginger; saute until the onions are golden brown, 5 to 7 minutes.
Reduce the heat to low. Add the chili powder, sambar masala, 1/4 teaspoon of the turmeric and some salt and saute for 1 minute. Add the coconut milk and simmer until the mixture is slightly thickened and has turned a deeper shade of gold, about 5 minutes.
Pat dry the shrimp. Combine the remaining 1/4 teaspoon turmeric and some salt in a medium bowl. Add the shrimp and toss to coat. Heat the remaining tablespoon vegetable oil in a second large skillet over medium heat. Add the shrimp and cook, tossing occasionally, until pink, 4 to 6 minutes. Add the shrimp to the coconut curry. Serve over rice.