1. Grind the chile, chopped onion, ginger, garlic and coconut in a blender with 2 tablespoons of water until it becomes a fine paste. Stir in the chile powder, coriander and turmeric.
2. Heat a skillet over medium-low heat. Add 2 tablespoon of coconut oil. When the oil is hot, add the cumin seeds. When they start to pop, add the ground masala. Let this boil for about 3 minutes. Add the sliced carrots and cook for 3 minutes. Add the onion and bell pepper and cook for 5 minutes. Add the zucchini and cook 5 minutes, until the vegetables are barely tender. Stir in the tomato sauce and mix well. Let it simmer for 5 minutes. Stir in the coconut milk. Bring to a boil. When hot, add the shrimp, salt and black pepper. Let this cook for 5 minutes until the shrimp are cooked through. Adjust the salt as needed.
3. Prepare the Seasonings in a skillet over medium-low heat. Add the coconut oil and mustard seeds. When the mustard seeds start to pop, add the curry leaves, shallot rings and coconut pieces. Let this cook until the shallots turn golden brown.
4. When the shrimp are done, transfer the curry to a serving bowl and pour the Seasonings over the top. Serve with steamed basmati rice.
Shrimp Curry Rustica [Indian fusion Recipe]
Shrimp Curry Rustica is based on a family recipe from Kerala, India. A variety of my favorite vegetables and fresh shrimp are cooked until tender in a tomato coconut sauce that is gently seasoned with spices, onion, ginger and garlic. I use coconut oil exclusively in this recipe since that is the traditional cooking oil in Kerala. You can substitute your favorite oil if you wish. As is common in many Indian recipes spices, curry leaves and onions are fried and poured over the finished curry as Seasonings. I like to use medium shrimp for this recipe because they are the right size to fit in the mouth. This easy to make recipe is delicious over plain basmati rice.
1 green chile, slit
1 small red onion, roughly chopped
1 1-inch piece ginger, minced
1 garlic clove, minced
2 tablespoons grated coconut
1 teaspoon red chile powder
2 teaspoons coriander, ground
1/4 teaspoon turmeric
2 tablespoons coconut oil
1 1/2 teaspoons cumin seeds
2 carrots, peeled and thinly sliced
1 zucchini, cut in half lengthwise then sliced
1/4 red bell pepper, cut into 1-inch squares
1 red onion, thinly sliced lengthwise
1 cup tomato sauce
1 cup coconut milk
12 ounces large shrimp, cleaned and deveined
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon coconut oil
1 teaspoon mustard seeds
8 curry leaves
1 shallot, thinly sliced into rings
2 tablespoons chopped coconut