Ingredients:
Shrimp – 15 – 20 peeled and deveined
Onion – 1 medium
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Green Chilies – 2 long
Ginger Root – 1 inch minced
Minced Garlic – 1 tsp
MDH Fish Curry Masala – 2 tbs (http://www.amazon.com/MDH-Curry-Masala-Spice-3-5-Ounce/dp/B002XH5760)
Curry leaves
Coconut milk – 1/2 can
Fry the onions in olive oil on medium high heat. Add the ginger, garlic, all the powders and green chiles and continue roasting for about 10 minutes. Begin adding the coconut milk couple of table spoons at a time to the pan. The idea is to let the “masala” cook in the coconut masala without getting too wet. Keep adding the coconut milk and roasting till you get the gravy to a nice thick consistency. Finally add the shrimp and add kosher salt to taste. Cover and cook for about 20 minutes.
