- 2 tablespoons butter
- 2 teaspoons mustard seeds
- 2 teaspoons cumin seeds
- 1 cup finely chopped red onion
- 4 green serrano or jalapeño chiles, seeded and finely chopped
- 2 tablespoons minced fresh ginger
- 1 tablespoon minced garlic
- One 14.5-ounce can diced tomatoes, with juices
- One 13.5-ounce can unsweetened coconut milk
- 1 1/2 pounds medium shrimp, peeled and deveined
- 2 teaspoons salt
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh chives (optional)
- Steamed basmati rice, for serving
Melt the butter in a 14-inch sauté pan over medium-high heat. Add the mustard seeds and cumin seeds and toast until fragrant, about 1 minute. Add the onion, chiles, ginger, and garlic and sauté, stirring occasionally, until the onion is translucent, about 3 minutes. Add the diced tomatoes and their juices, and cook until the liquid is reduced by half, 3 to 4 minutes. Raise the heat to high and add the coconut milk. Simmer until the milk is reduced by half, 3 to 4 minutes.
Season the shrimp with 1 1/2 teaspoons of the salt. Add the shrimp to the pan and cook, stirring as needed, until they are curled, pink, and just cooked through, about 3 minutes.
Remove the pan from the heat. Season with the remaining 1/2 teaspoon salt, and garnish with the cilantro and chives, if desired. Serve immediately over steamed basmati rice.