Description
This dish is not too spicy, and is very easy to make. It is best served over basmati rice.
Ingredients
- 1 tablespoon tomato paste
- ½ teaspoon salt
- 1 teaspoon white sugar
- 1 teaspoon garam masala
- ½ teaspoon ground cumin
- ⅛ teaspoon ground red pepper
- 3 tablespoons finely chopped fresh cilantro
- 1 fresh jalapeno pepper, chopped
- 1 tablespoon fresh lemon juice
- 1 cup coconut milk
- 3 tablespoons vegetable oil
- 1 teaspoon black mustard seed
- 3 cloves garlic, minced
- 1 ¼ pounds medium shrimp – peeled and deveined
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- In a medium bowl
- stir together tomato paste
- salt
- sugar
- garam masala
- ground cumin seed
- ground red pepper
- cilantro
- jalapeno pepper
- lemon juice
- and coconut milk. Set coconut sauce aside.
- Heat oil in a wok or frying pan over medium-high heat. When oil is hot
- add the mustard seeds
- and cook until they begin to pop. Immediately stir in garlic
- and cook until garlic begins to brown. Add shrimp
- and cook until shrimp is opaque; this should take only a minute or two. Pour the coconut sauce over the shrimp; cook until the sauce begins to simmer. In a small bowl
- mix together cornstarch and water; stir into the sauce
- and continue cooking until thick.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 4