Palak’s South Indian Shrimp Curry

🥘 Ingredients

• basmati rice
  1 c
• cayenne pepper
  1 tsp
• cilantro
  1 bunch
• coconut milk
  13.5 oz
• crushed tomatoes
  14 oz
• curry powder
  1 tbsp
• garam masala
  1 tsp
• garlic
  3 cloves
• jalapeño
  1 unit
• mustard seeds
  1 tsp
• olive oil
  2 tbsp
• pepper
  1 tsp
• red onion
  1 unit
• salt
  1 tsp
• shrimp
  1 lb
• turmeric
  1 tsp

🍳 Cookware

• small pot
• large pan

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   basmati rice garlic red onion crushed tomatoes curry powder mustard seeds jalapeño garam masala coconut milk cilantro shrimp cayenne pepper turmeric olive oil salt pepper

   basmati rice: 1 c, garlic: 3 cloves, red onion: 1 unit, crushed tomatoes: 14 oz, curry powder: 1 tbsp, mustard seeds: 1 tsp, jalapeño: 1 unit, garam masala: 1 tsp, coconut milk: 13.5 oz, cilantro: 1 bunch, shrimp: 1 lb, cayenne pepper: 1 tsp, turmeric: 1 tsp, olive oil: 2 tbsp, salt: 1 tsp, pepper: 1 tsp
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   Step 1: Wash and dry all produce. Halve, peel, and very thinly slice the red onion. Mince or grate the garlic. Finely chop the cilantro leaves and stalks, reserving a few leaves for garnish. Chop the jalapeño, removing the ribs and seeds if you prefer less heat.
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   Step 2: Cook the rice: In a small pot , bring 1 cup water and a large pinch of salt to a boil. Once boiling, add the basmati rice, cover, and reduce to a low simmer for ⏱️ 15 minutes to ⏱️ 20 minutes , until tender.
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   Step 3: Heat a large drizzle of olive oil in a large pan over medium heat. Add the mustard seeds and cook until fragrant, for about ⏱️ 1 minute . Add the curry powder, turmeric, jalapeño pepper, and onions and cook for ⏱️ 2 minutes to ⏱️ 3 minutes until slightly browned. Add the garlic and cilantro and cook for an additional ⏱️ 30 seconds until fragrant. Season with salt and pepper.
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   Step 4: Add the crushed tomatoes, half the coconut milk, 1 cup water, and a pinch of cayenne pepper. Season with salt and pepper, then bring to a boil.
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   Step 5: Add the shrimp to the pan and reduce the heat to low. Cook for ⏱️ 4 minutes to ⏱️ 5 minutes , until the shrimp are opaque and cooked through. Season to taste with salt, pepper, and additional cayenne pepper, if desired.
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   Step 6: Finish and serve: Stir the garam masala into the pan and remove from the heat. Serve the South Indian shrimp curry on a bed of basmati rice and garnish with the reserved cilantro leaves. Enjoy!