Indian Shrimp Curry

Ingredients

• 20  curry leaves fresh
• 5  garlic clove finely chopped
• 1 tablespoon ginger peeled finely chopped
• 1 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 0.3 teaspoon turmeric 
• 1 teaspoon mustard seeds whole
• 1 medium onion chopped
• 6 servings rice white
• 6  serrano chiles fresh (2 ounces total)
• 2 pounds shrimp deveined peeled
• 1 pound tomatoes chopped
• 2.5 ounces coconut flakes fresh unsweetened finely grated for how to extract meat from coconut (1 cup; visit gourmet.com )
• 2 tablespoons vegetable oil 

Equipment

• frying pan

Directions

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