Name: Indian Shrimp Curry
Cook time: 45 min`45 min
Total time: 45 min
Yield: Makes 6 servings
Ingredients: 6 to 8 fresh serrano chiles (2 ounces total); 20 fresh curry leaves; 5 garlic cloves, finely chopped; 1 tablespoon finely chopped peeled ginger; 2 tablespoons vegetable oil; 1 teaspoon whole mustard seeds; 1 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/4 teaspoon ground turmeric; 1 medium onion, chopped; 1 pound tomatoes, chopped; 2 1/2 ounces finely grated fresh or dried unsweetened coconut (1 cup; visit gourmet.com for how to extract meat from fresh coconut); 2 pounds large shrimp in shell, peeled and deveined; Accompaniment: white rice

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Indian Shrimp CurryRomulo Yanes

You can tell this recipe hails from a tropical environment because of the way the first bite of chiles causes a light sweat to break out on your brow. Then a breeze blows by, and— ahh—you're instantly cooled off and refreshed, able to fully enjoy the sweetness of plump shrimp and an evolving harmony of spices.

Recipe notes

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