INDIAN SHRIMP CURRY

Indian Shrimp Curry image

Provided by Ian Knauer

Yield Makes 6 servings

Number Of Ingredients 14

6 to 8 fresh serrano chiles (2 ounces total)
20 fresh curry leaves
5 garlic cloves, finely chopped
1 tablespoon finely chopped peeled ginger
2 tablespoons vegetable oil
1 teaspoon whole mustard seeds
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 medium onion, chopped
1 pound tomatoes, chopped
2 1/2 ounces finely grated fresh or dried unsweetened coconut (1 cup; visit gourmet.com for how to extract meat from fresh coconut)
2 pounds large shrimp in shell, peeled and deveined
Accompaniment: white rice

Steps:

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.
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.
Add onion and cook, stirring occasionally, until softened, about 4 minutes.
Add tomatoes and coconut, then cook, covered, until tomatoes are softened, 4 to 6 minutes.
Add shrimp and cook, uncovered, stirring, until just cooked through, 3 to 4 minutes. Season with salt and pepper.

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