You can tell this recipe hails from a tropical environment because of the way the first bite of chiles causes a light sweat to break out on your brow. Then a breeze blows by, and— ahh—you're instantly cooled off and refreshed, able to fully enjoy the sweetness of plump shrimp and an evolving harmony of spices.
Recipe information
Total Time
45 min
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Quarter chiles lengthwise (seed and devein if you want less heat). Cook chiles, curry leaves, garlic, and ginger in oil in a 12-inch heavy skillet over medium-high heat, stirring, until very fragrant and chiles are just softened, 1 to 2 minutes.
Step 2
Reduce heat to medium and add spices, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring, until mustard seeds just begin to pop, 1 to 2 minutes.
Step 3
Add onion and cook, stirring occasionally, until softened, about 4 minutes.
Step 4
Add tomatoes and coconut, then cook, covered, until tomatoes are softened, 4 to 6 minutes.
Step 5
Add shrimp and cook, uncovered, stirring, until just cooked through, 3 to 4 minutes. Season with salt and pepper.
