Jhinga Curry (Quick Coconut Shrimp Curry)

Method

1. 1

   Toss the shrimp with a pinch of salt and half the turmeric; set aside while you build the sauce.

2. 2

   Heat the oil and crackle the mustard seeds, then add the curry leaves and green chili and fry 20 seconds.

3. 3

   Add the onion and cook until soft and light gold, about 6 minutes.

4. 4

   Stir in garlic and ginger, cook 1 minute, then add the remaining turmeric, chili powder and coriander.

5. 5

   Add the canned tomato and cook down until thickened, about 6 minutes.

6. 6

   Pour in the coconut milk and simmer 5 minutes to bring the sauce together.

7. 7

   Slide in the shrimp and simmer just until pink and curled, about 4 minutes — no longer.

   💡 Shrimp go from perfect to rubbery in under a minute past done; pull the pan the moment they curl.

8. 8

   Season with salt, squeeze in the lemon juice, scatter with cilantro, and serve with rice.