Spicy Indian Shrimp

Name: Spicy Indian Shrimp
Yield: 6
Ingredients: 2lb of peeled and deveined large tail on shrimp; 1 tbs ginger grated; 6 Serrano chilies, whole; 2 cloves garlic minced; 2 tsp ground coriander; 2 tsp ground cumin; 2 tsp ground turmeric; 2 tsp ground turmeric; 1 tsp black mustard seeds; 1 small onion minced; 1 12 oz can of diced tomatoes; 1/2 cup of coconut milk; 3 tbs of canola oil or (ghee if available); Kosher or sea salt and fresh cracked black pepper to taste.

Ingredients

2lb of peeled and deveined large tail on shrimp
1 tbs ginger grated
6 Serrano chilies, whole
2 cloves garlic minced
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric
2 tsp ground turmeric
1 tsp black mustard seeds
1 small onion minced
1 12 oz can of diced tomatoes
1/2 cup of coconut milk
3 tbs of canola oil or (ghee if available)
Kosher or sea salt and fresh cracked black pepper to taste.

This is a bright spicy version of authentic Indian curry..It is quite flavorful bursting with Indian spices. You may regulate the heat by adjusting the amount of peppers.

Add the mustard seeds to a large dry saute pan using medium heat. Listen for them to start popping.
Add the oil to the skillet and add the onions. Saute until clear.
Add the garlic, ginger and chilies saute for 2 minutes.
Add the tomatoes, mix and saute for 3 minutes.
Add the cumin, turmeric, coriander and coconut milk and combine. Cover and Continue to cook sauce for 5 minutes.
Add the shrimp making sure it is is well mixed with the sauce.Cook for three minutes.
Serve while hot over rice.