Shrimp Coconut Curry
Ingredients
- 3 tablespoons vegetable oil
- 1/2 teaspoon black mustard seeds
- 8 fresh curry leaves
- 1 large red onion, finely chopped
- 1 teaspoon grated fresh ginger
- 1 teaspoon red chili powder
- 1 teaspoon sambar masala powder or curry powder
- 1/2 teaspoon turmeric
- Table salt, to taste
- One 14-ounce can coconut milk
- 12 colossal shrimp (13/15), shelled with tails on
- Basmati rice, for serving
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