South Indian Mustard Coconut Curry
This South Indian mustard coconut curry is a wonderful meal to have in your back pocket for a weeknight dinner or if friends come over. The ginger and jalapeño add warmth to the coconut milk that envelops shrimp over a bed of long-grain rice.
Servings: 1 person
Total time: 25 minutes
Ingredients
1.5 tablespoons black mustard seeds
2 tablespoons water
2 cups diced onion
½ teaspoon turmeric
1.5 inch of ginger, julienned
½ can of coconut milk
½ pound of peeled deveined shrimp
1 cup of shredded coconut flakes, fresh is best
1 jalapeno or 1 serrano (depending on your heat tolerance)
1 tablespoon of distilled white vinegar
chopped cilantro, for serving
Instructions
Blend mustard seeds with water and set aside.
In a medium saucepan, sauté onions in neutral oil until slightly brown.
Sprinkle in turmeric and pour in mustard seed mixture, and cook for 3-4 minutes.
Add in julienned strips of ginger and coconut milk. Mix.
Once coconut milk starts to boil, add in shrimp and grated coconut (if you’re not using fresh, then rehydrate the coconut in water for 10 minutes before cooking).
Season with salt, and add in jalapeno or serrano slices.
Finish with a splash of vinegar and garnish with cilantro. Serve over a bed of warm white rice.
Watch the video here:
