I am surprised that I haven’t posted this recipe.

It is simple and so delicious – and I have been teaching it at my classes for years.

So, when my cousin in England asked for it, I decided I should share it with you.

2 lb large shrimp, shelled and deveined

2 red onions, sliced

2 tbs. vegetable oil

1 tsp. black mustard seeds

1/2 tsp. cayenne pepper (or to taste)

1 tbs. cumin powder

2 tbs. coriander powder

salt to taste

1 tsp. minced ginger

1 tsp. minced garlic

1 cup coconut milk

4 plum tomatoes diced or a cup of whole, peeled tomatoes, crushed

Heat oil in a heavy bottom skillet and add the mustard seeds.  Let cook for about a minute till they begin to pop.  After they stop popping, add the onions and salt.  Saute over medium heat for about 10 minutes till the onions are translucent and slightly browned.

Now add the ginger, garlic and all the spices (coriander, cumin and cayenne).  Stir and saute another couple minutes or until the spiced are cooked through.

Next add the tomatoes and 1/2 cup of water.  Bring to a boil and simmer for a minute or two.  Add the coconut milk and bring to boil once again.

Taste for seasoning and adjust as needed.

You might want to add a squirt of lemon for acidity.

Ten minutes before you are ready to eat, add the shrimp and cook on high heat till the shrimp are opaque and just cooked through.

turn off heat and let the shrimp finish cooking.

Do not overcook.  Serve over basmati rice or with bread.

Until I cook again