Ingredients
1/4 cup olive oil
1 teaspoon cumin seeds
Curry Paste
8 to 10 fresh curry leaves
1/2 cup freshly grated or frozen grated coconut, defrosted if frozen
4 long plum tomatoes, quartered
1 1/2 pounds rock shrimp, deveined
Fresh cilantro, chopped, for garnish
Cooked basmati rice, for serving
Preparation
Heat olive oil in a large high-sided skillet or wok over high heat. Add cumin seeds and cook, stirring, until lightly toasted. Add curry paste and curry leaves, and reduce heat to medium. Cook, stirring, for 15 to 20 minutes. Oil will begin to separate from paste. Stir in coconut and tomatoes and continue cooking, 10 to 15 minutes more. If paste begins to look too dry, add a little water to moisten.
Increase heat to high and add rock shrimp. Cook, stirring, until opaque, 7 to 10 minutes. Remove from heat and garnish with cilantro; serve immediately with rice.
