This dish is not too spicy, and is very easy to make. It is best served over basmati rice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin seed, ground red pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk. Set coconut sauce aside.

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  • Heat oil in a wok or frying pan over medium-high heat. When oil is hot, add the mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown. Add shrimp, and cook until shrimp is opaque; this should take only a minute or two. Pour the coconut sauce over the shrimp; cook until the sauce begins to simmer. In a small bowl, mix together cornstarch and water; stir into the sauce, and continue cooking until thick.

Nutrition Facts

337.7 calories; protein 25g 50% DV; carbohydrates 7.3g 2% DV; fat 23.9g 37% DV; cholesterol 216.1mg 72% DV; sodium 581.9mg 23% DV. Full Nutrition

Reviews (77)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/22/2005
Fabulous dish! I have found a few recipes that I consider restaurant quality and this is definitely one of them. I added a bag of frozen scallops with the juices and still had lots of sauce...enough to add a veggie next time. I used regular mustard seeds and they tasted wonderful. The spices blend nicely yet you can taste them individually at times too. This deserves more than 5 stars! Read More
(24)

Most helpful critical review

Rating: 3 stars
06/11/2008
I made this with chicken instead of prawns. Started by browning the chicken then removing from pan. I then added the dry spices to hot oil & cooked for a few minutes then added an onion along with the garlic & chili then added the chicken back in & the coconut milk. I let it cook for an hour as I wanted the chicken to be tender. The flavour got stronger the longer it cooked. Just before serving I added the fresh corriander & lemon juice. It was nice but not wonderful. Read More
(6)
98 Ratings
  • 5 star values: 66
  • 4 star values: 23
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
01/22/2005
Fabulous dish! I have found a few recipes that I consider restaurant quality and this is definitely one of them. I added a bag of frozen scallops with the juices and still had lots of sauce...enough to add a veggie next time. I used regular mustard seeds and they tasted wonderful. The spices blend nicely yet you can taste them individually at times too. This deserves more than 5 stars! Read More
(24)
Rating: 4 stars
02/05/2008
I initially made this as written and I have to agree with the other reviewers who said it was lacking flavor. However with a few tweaks this was one of the best Indian dishes I have made in a long long time. You just have to play around with the spices until it's how you like it (obviously). Thanks! Read More
(18)
Rating: 5 stars
10/04/2005
This recipe was fantastic. My picky eater husband licked his plate clean. This is definitely a keeper. I too omitted the mustard seeds I didn't have them. Not sure why others found the recipe bland. With all the spices it was very flavorful. Read More
(15)
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Rating: 4 stars
03/07/2007
Nice recipe could use a wee bit of heat though (and I am not a fan of spicy foods!) I didn't have black mustard seeds on hand so I used yellow mustard seeds. Be aware that when you put the seeds in it only takes 5-10 seconds for them to start popping. I had the skillet lid handy and took it off the heat and covered it for about 30 seconds until they finished... otherwise they fly all over your kitchen. I also added bay scallops and thought they tasted even better than the shrimp did. Definitely worth making again! Read More
(12)
Rating: 5 stars
02/08/2005
Have made this a few times and it is awesome. I did make one minor change just to add a bit more flavor and that was to add about 1-2 tbsp of a hot red curry paste that I had on hand and I am not much of a cilantro fan so I only added it to taste. Read More
(10)
Rating: 4 stars
01/31/2005
This dish was very good. When I make it again I might add a few more spices though. I also recomend doubling the sauce. A few more shrimp might help as well. My husband and even our dinner guest really enjoyed it. It was TERRIFIC as lefovers. I would give it a try for sure. Be creative! Read More
(8)
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Rating: 5 stars
06/23/2005
I was extremely pleased with the ease of preparation and the taste. Excellent! I expected the recipe to be a bit on the spicy side but it wasn't - even my 4 year old ate her share! Read More
(7)
Rating: 5 stars
01/28/2011
DH looooooved this dish. Thanks for sharing. Made it just as written....excellent. Read More
(6)
Rating: 5 stars
05/24/2007
I made this with chicken breasts instead of shrimp and served it over couscous. It was very tasty! Read More
(6)
Rating: 3 stars
06/11/2008
I made this with chicken instead of prawns. Started by browning the chicken then removing from pan. I then added the dry spices to hot oil & cooked for a few minutes then added an onion along with the garlic & chili then added the chicken back in & the coconut milk. I let it cook for an hour as I wanted the chicken to be tender. The flavour got stronger the longer it cooked. Just before serving I added the fresh corriander & lemon juice. It was nice but not wonderful. Read More
(6)