2 tablespoons vegetable oil
½ teaspoon black mustard seeds
2 whole dried Kashmiri chilies
¼ teaspoon hing (also known as asafetida)
8 fresh curry leaves
1 large red onion, finely chopped
1 teaspoon grated fresh ginger
Salt to taste
1 teaspoon red chili powder
¼ teaspoon turmeric powder
1 teaspoon sambar powder (or curry powder)
1 teaspoon coriander powder
1 14-ounce can coconut milk
8 shrimp, peeled and deveined (size U13/15)
- In a large skillet, heat vegetable oil. Add mustard seeds, whole chilies, and hing. As soon as it begins to sputter, add curry leaves, onion, and ginger. Sauté until onions are golden brown.
- Reduce heat. Add salt, chili powder, turmeric, sambar powder, and coriander. Sauté for 1 minute. Add coconut milk andvsimmer for a few minutes. Add shrimp to coconut curry. Simmer 5–7 minutes or until shrimp is completely cooked through. Serve hot.
Editor’s Note: This dish is part of Chauhan’s Ode to Nashville with a “Meat and Three” in a Tiffin Box. The other dishes that comprise this tribute are Grandma’s Black Lentils, Rice Pulao, Saag Paneer, and Apple Mint Raita.
Recipe ByManeet Chauhan of Chauhan Ale & Masala House, Nashville
Contributing RestaurantChauhan Ale and Masala House