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Indian | |
| 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 | |
| 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. | |
Unrated | |
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