Nik's Coconut Shrimp Curry

This recipe moves quickly at the beginning, so please prepare all of the ingredients in advance.

Makes 5 to 6 Servings

2 Onions (white or yellow) 1 Serrano Pepper, minced (optional) 2 Tbsp Olive Oil 1/2 tsp Mustard Seeds (whole) 1/4 tsp Asafoetida Powder 1/4 tsp Turmeric 12 oz Tomato Paste  (2 small cans) 14 oz Coconut Milk 2 tsp Garam Masala (or Nik's Mom's Spice) 2 tsp Meat Masala  2 tsp Nihari Curry Mix  28 oz Frozen Shrimp, uncooked (de-veined and no tails)

Peel onion and cut in half through the middle from top to bottom.  Cut small thin wedges out.  Pull apart to make thin strips.  Set aside.

Cut off the top end of the Serrano pepper and slice in halves or fourths lenth-ways. Leave the seeds in the pepper. (You can remove the peppers when it is done since they are extremely hot.)

Measure spices in to prep-dishes.  To save dishes, you can combine the Asafoetida Powder and Turmeric.  Keep the Mustard Seeds separate and combine Masalas and Curry Mix.

Over medium heat in a large pot or Wok, heat olive oil.  (Do not heat it too high or too fast, or you may burn the spices and/or ruin your pan.)  It will take a few minutes to get the oil hot, but once it is hot, be prepared to add the next ingredients.

When the oil is hot, add the mustard seeds.  As soon as they pop, add the Asafoetida Powder, Turmeric, and Serrano Pepper.  Sauté 3 - 5 minutes. Add onions sauté until onions are translucent.  Add the tomato paste and coconut milk.  Gently stir until smooth.  Mix in the remaining spices.  Add the shrimp (still frozen.) Stir (or take sauce from around the shrimp and pour over the shrimp.)  Cover pan until the mixture begins to simmer (about 15 minutes.)  Uncover and stir again.  Let cook for 5 minutes more (or until shrimp are no longer gray,) stirring occasionally.

Serve warm with Basmati or Jasmine Rice.

Tips

• The spices can be found at an Indian grocery.
• If you cannot find the Nihari curry mix, you can substitute curry powder, though it is not quite the same.  Get the curry powder from the Indian grocery not a typical American grocery store.
• If you like your cabbage spicier (hotter,) then add another Serrano pepper.
• If the combination is too spicy, then do not add the peppers and reduce the amount of Masalas and curry powder by 1/2 tsp each.
• If you cannot find Serrano peppers, you can substitute twice as many Jalapeño peppers.  (They are not as hot as Serrano.)
• When handling the peppers, use gloves.  Otherwise, the oils will burn your hands even after you wash them. 
• If it is too spicy, remove the seeds from the peppers.

This is an original recipe that may not be used commercially without the consent of the owners of jonrachel.com