Indian-Inspired Shrimp with Coconut, Chiles and Tomatoes

Ingredients

• 2 tablespoons butter or ghee
• 2 teaspoons mustard seeds
• 2 teaspoons cumin seeds
• 1 cup finely chopped red onion
• 4 green serrano or jalapeno chiles, seeded and finely chopped
• 2 tablespoons minced fresh ginger
• 1 tablespoon minced garlic (about 3 cloves)

• 1 (14.5-ounce) can diced tomatoes, with juices
• 1 (13.5-ounce) can unsweetened coconut milk
• 1 1/2 pounds medium shrimp, peeled and deveined
• 2 teaspoons salt
• 2 tablespoons chopped fresh cilantro leaves
• 2 tablespoons chopped fresh chives, optional
• Steamed basmati rice, for serving