Indian Shrimp Curry

Ingredients

• •6 whole serrano chiles
• •20 pieces curry leaves
• •5 cloves garlic
• •1 tablespoon ginger
• •2 tablespoons vegetable oil
• •1 teaspoon mustard seeds
• •1 teaspoon ground coriander
• •½ teaspoon ground cumin
• •¼ teaspoon ground turmeric
• •1 medium onion
• •1 pound tomatoes
• •2½ ounces coconut
• •2 pounds shrimp
• •to taste white rice

Cooking Instructions

1. 1.

   Quarter chiles lengthwise (seed and devein if you want less heat). Cook chiles, curry leaves, garlic, and ginger in oil in a 12-inch heavy skillet over medium-high heat, stirring, until very fragrant and chiles are just softened, 1 to 2 minutes.

   2 min

2. 2.

   Reduce heat to medium and add spices, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring, until mustard seeds just begin to pop, 1 to 2 minutes.

   2 min

3. 3.

   Add onion and cook, stirring occasionally, until softened, about 4 minutes.

   4 min

4. 4.

   Add tomatoes and coconut, then cook, covered, until tomatoes are softened, 4 to 6 minutes.

   6 min

5. 5.

   Add shrimp and cook, uncovered, stirring, until just cooked through, 3 to 4 minutes. Season with salt and pepper.

   4 min