Shrimp Curry

ALL YOU NEED

Shrimps 

coconut milk canned (13 oz)

1 medium onion chopped

1 medium tomato chopped

2-3 green chilies

1 inch Ginger grated

3-4 Garlic cloves grated

1 tsp (teaspoon) mustard seeds

5-6 curry leaves

1-2 dried red chili

Salt to taste

1 tbsp garam masala

1 tablespoon (tbsp) red chili powder (optional)

1 tsp turmeric powder

cilantro to garnish

METHOD:

Heat oil in a pan and add mustard seeds, curry leaves, dried chili. cook for a min and add the onions. Add salt, garam masala, red chili powder and turmeric.

Thrown in the green chilies and ginger garlic..

Add the tomatoes, cover and cook for 5-7 mins, open the lid mix it all together...

Add the coconut milk and little bit of water

Wash the shrimps and add them to the curry..

cook for another 5 mins with lid and about a min or two without the lid. Also adjust the water according to the curry you need.

Garnish with cilantro and ready to be served with boiled rice..