Palak's South Indian Shrimp Curry

🥘 Ingredients

• basmati rice
  1 c
• cayenne pepper
  1 tsp
• cilantro
  ½ ounce
• coconut milk
  1 can
• crushed tomatoes
  2 box
• curry powder
  1 tsp
• garam masala
  2 tsp
• garlic
  4 clove
• jalapeno
  2
• mustard seeds
  2 tsp
• olive oil
  2 tbsp
• red onion
  2
• salt
• shrimp
  20 oz
• turmeric
  2 tsp
• water
  2 c

🍳 Cookware

• pot
• large pan

1. 

   1

   Wash and dry all produce. Halve, peel, and chop red onion . Mince or grate garlic . Finely chop cilantro , reserving a few leaves for garnish. Chop jalapeno . If you prefer less heat, remove ribs and seeds.

   red onion: 2, garlic: 4 clove, cilantro: ½ ounce, jalapeno: 2
2. 2

   In a small pot , bring water and a large pinch of salt to a boil. Once boiling, add basmati rice , cover, and reduce to a low simmer for ⏱️ 15-20 minutes , until tender.

   water: 1 c, salt, basmati rice: 1 c
3. 

   3

   Heat a large drizzle of olive oil in a large pan over medium heat. Add mustard seeds and cook until fragrant, about ⏱️ 1 minute . Add curry powder , turmeric , half of the jalapeño pepper, and the onion. Cook for 2-3 minutes until slightly brown. Add garlic and cilantro and cook for ⏱️ 30 seconds , until fragrant. Season with salt and pepper.

   olive oil: 2 tbsp, mustard seeds: 2 tsp, curry powder: 1 tsp, turmeric: 2 tsp
4. 

   4

   Add crushed tomatoes , half the coconut milk , water , and a pinch of cayenne pepper . Season with salt and pepper, then bring to a boil.

   crushed tomatoes: 2 box, coconut milk: 1 can, water: 1 c, cayenne pepper: 1 tsp
5. 

   5

   Add shrimp to the pan and reduce the heat to low. Cook for 4-5 minutes until shrimp are opaque and cooked through, ⏱️ 4-5 minutes . Season to taste with salt, pepper, and additional cayenne, if desired.

   shrimp: 20 oz
6. 6

   Stir garam masala into the pan and remove from the heat. Serve the South Indian shrimp curry over basmati rice and garnish with the reserved cilantro leaves. Enjoy!

   garam masala: 2 tsp