Indian Shrimp Curry
7,7 / 10
In a bowl mix the cayenne pepper, turmeric, coriander, cumin, lemon juice, 1/2 tsp salt and 100 ml/7 tbsp water.
Heat the peanut oil in a skillet and add the mustard seeds. As soon as they begin to pop, add the onion and garlic and fry the mixture until golden brown.
Add the spice mixture from step 1 and simmer for 5 minutes.
Stir in the coconut milk and bring to a boil. Add the shrimps and simmer for 2-3 minutes or until the shrimps are cooked. Season with salt, ground black pepper and lemon juice. Serve with rice or chapatis.