Spicy Indian Shrimp


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.




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