Indian Shrimp Curry
A flavorful and aromatic Indian curry featuring succulent shrimp cooked with serrano chiles, curry leaves, and fresh coconut in a fragrant blend of spices. This authentic dish combines the perfect balance of heat, spice, and coastal Indian flavors.
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.
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.
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.
Add onion and cook, stirring occasionally, until softened, about 4 minutes.
4 min
- 4.
Add tomatoes and coconut, then cook, covered, until tomatoes are softened, 4 to 6 minutes.
6 min
- 5.
Add shrimp and cook, uncovered, stirring, until just cooked through, 3 to 4 minutes. Season with salt and pepper.
4 min