Indian Shrimp Curry

1. 1

   Heat an iron skillet over med high heat and add mustard seeds, cumin seeds, and coriander seeds. Toast until mustard seeds begin to pop open and then place the mixture in a mortar and pestle. Grind the seeds to a fine powder and add the rest of the spices.

2. 2

   Saute the onions and chilies 2 minutes and add the spice mixture. Add tomatoes then add the remaining vegetables. Saute for two minutes and add cocunut milk and shrimp. Cook until shrimp are cooked through and serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.