Indian Coconut Spiced Shrimp with Basmati Rice
1/4 cup ghee**See below or vegetable oil
2 teaspoons mustard seeds (1 teaspoon dry mustard)
2 teaspoons cumin seeds (1 teaspoon ground cumin)
1 1/2 cups finely chopped red onion (or green)
4 to 6 green chiles, seeded and finely chopped
3 tablespoons minced ginger
2 tablespoons minced garlic*
1/4 cup tomato paste
2 medium tomatoes, diced or 1 (14.5-ounce) can diced tomatoes
1 (13.5-ounce) can unsweetened coconut milk
1 1/2 pounds medium shrimp, peeled and deveined (can use chicken)
2 teaspoons salt (*or use garlic salt and cut back on fresh garlic above)
1/4 cup chopped fresh cilantro leaves
4 cups Steamed basmati rice, hot for serving
(If using powder instead of seeds, skip to next step.) Otherwise, heat a medium sauté pan over medium heat. Add the ghee and toast the mustard seeds and cumin until fragrant, about 2 minutes.
Add the onions, chiles, ginger and garlic and sauté, stirring occasionally, until the onions are slightly caramelized, about 6 to 8 minutes.
Add the tomato paste to the pan and cook for 2 minutes more. Pour the diced tomatoes into the pan and cook until reduced by about half, 3 to 4 minutes. Raise the heat to high, and add the coconut milk. Cook the coconut milk until reduced by half, about 3 minutes.
Season the shrimp with 1 1/2 teaspoons of the salt. Add the shrimp to the pan, stirring often, and cook until curled and pink, about 3-5 minutes depending on the size of the shrimp.
Add the chopped cilantro and season with the remaining salt. Serve the shrimp over steamed basmati rice.
HOW TO MAKE GHEE: