Bhagari Jhinga (coconut Curry Shrimp)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon tomato paste
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 3 tablespoons fresh cilantro, minced
• 1 fresh jalapeno pepper, chopped
• 1 tablespoon fresh lemon juice
• 1 cup coconut milk
• 3 tablespoons vegetable oil
• 1 teaspoon black mustard seeds
• 3 garlic cloves, minced
• 1 1/4 lbs medium shrimp, peeled and deveined
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 5 cups cooked rice

Recipe

• 1 in a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin seed, ground red pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk. set coconut sauce aside.
• 2 heat oil in a wok or frying pan over medium-high heat. when oil is hot, add the mustard seeds, and cook until they begin to pop. immediately stir in garlic, and cook until garlic begins to brown.
• 3 add shrimp, and cook until shrimp is opaque; this should take only a minute or two. pour the coconut sauce over the shrimp; cook until the sauce begins to simmer.
• 4 in a small bowl, mix together cornstarch and water; stir into the sauce, and continue cooking until thick.