SHRIMP WITH MUSTARD AND COCONUT

SHRIMP WITH MUSTARD AND COCONUT image

Yield 4

Number Of Ingredients 11

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1 lb. Medium shrimp (deveined)
1 tbs. black mustard seeds
(if unavailable use jar country mustard but remove vinegar by washing mustard in a seive under slow running water)
1 16 oz. can of coconut milk (unsweetened)
1/2 turmeric powder for color(optional)
1/2 red hot pepper powder
1 medium onion (finely chopped)
1 small tomato (finely chopped for taste and color)
2 cloves of garlic (finely chopped)
2 tbs cooking oil
2 hot green chilli pepper (optional)

Steps:

Prepare the mustard by grinding the seeds in a blender with small amounts of the coconut milk to a paste consistency. Reserve the rest of the coconut milk. Next, heat the oil in a saucepan at medium low heat and saute the onion,garlic,tomato until onion and garlic is translucent and tamato semi-dissolved. Do not brown. Add the turmeric, hot pepper powder, and mustard paste. Cook for 2 mins. Now add the shrimp, coating it with the paste and continue to cook until the shrimp turn pink. Do not overcook. Remove the shrimp with tongs shaking off/leaving as much of the paste as possible in the saucepan. Now, add the can of coconut milk into the saucepan with the paste and slowly bring to boil. Lower heat to simmer and add back the shrimp (and chopped hot green pepper). Simmer for 2 mins.