Indian-Inspired Shrimp with Coconut, Chiles and Tomato

TOTAL TIME: 45 min
Prep: 20 min
Inactive Prep: --
Cook: 25 min
YIELD: 6 servings


  • 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
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      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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