Photo: Indian-Inspired Shrimp with Coconut, Chiles and Tomato Recipe
Ingredients
- 1/4 cup ghee or vegetable oil
- 2 teaspoons mustard seeds
- 2 teaspoons cumin seeds
- 1 1/2 cups finely chopped red onion
- 4 to 6 green chiles, seeded and finely chopped
- 3 tablespoons minced ginger
- 2 tablespoons minced garlic
- 1/4 cup tomato paste
- 1 (14.5-ounce) can diced tomatoes
- 1 (13.5-ounce) can unsweetened coconut milk
- 1 1/2 pounds medium shrimp, peeled and deveined
- 2 teaspoons salt
- 1/4 cup chopped fresh cilantro leaves
- Steamed basmati rice, for serving
Directions
Set a 14-inch saute pan over medium heat. Add the ghee and toast the mustard seeds and cumin until fragrant, about 2 minutes. Add the onions, chiles, ginger and garlic and saute, stirring occasionally, until the onions are slightly caramelized, about 6 to 8 minutes. Add the tomato paste to the pan and cook for 2 minutes more. Pour the diced tomatoes into the pan and cook until reduced by about half, 3 to 4 minutes. Raise the heat to high, and add the coconut milk. Cook the coconut milk until reduced by half, about 3 minutes. Season the shrimp with 1 1/2 teaspoons of the salt. Add the shrimp to the pan, stirring often, and cook until curled and pink, about 5 minutes. Add the chopped cilantro and season with the remaining salt. Serve the shrimp over steamed basmati rice.
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By CourtneyTriinique
Atlanta, GA
on November 21, 2012
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I made this and it came out great, I didn't get to use all of the ingredients fresh but it still came out great I substituted the shrimp for chicken and it came out great! So I know next time I am able to find all the ingredients fresh at the Supermarket it will be awesome!
By kkarell
Atlanta, GA
on June 08, 2012
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I would give this recipe 4.5 stars. Prep took a little longer than expected. I will agree that this recipe is fool-proof, and you'll be safe making substitutions. I used cumin powder and mustard powder instead of seeds. Very tasty!
By a_n_m
on December 03, 2011
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I was drawn to this recipe because we love Indian flavors. We thoroughly enjoyed this dish. I cut back on the ghee/oil as much as possible to cut back on calories. For the same reason, I wondered if the coconut milk could be skipped as the sauce was beautifully flavorful without it, and it seemed to dampen the chile heat. Found that my chiles weren't as fiery as we like, so supplemented with red pepper flakes. Also added some coriander to the mustard and cumin seeds as we like that flavor. Thanks for the inspiration!
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