Cookbook author Maya Kaimal has a deft hand with Indian sauces. (She even sells an eponymous line of them at specialty food stores.) The light and fragrant sauce here is based on a Keralan shrimp curry.Plus: More Seafood Recipes and Tips

Maya Kaimal
May 2005

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Recipe Summary

total:
30 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, heat the oil. Add the onion and cook over moderately high heat, stirring occasionally, until browned, about 5 minutes. Add the cloves, cardamom and cinnamon and cook, stirring, for 2 minutes. Add 1 1/2 cups of the coconut milk, the water, ginger, jalapeños and 1/2 teaspoon of salt and simmer over moderate heat for 10 minutes.

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  • Add the shrimp and simmer, stirring a few times, until just cooked, about 4 minutes. Add the remaining 1/2 cup of coconut milk and bring back to a simmer. Remove the skillet from the heat and add the lime juice. Season the curry with salt and transfer to plates. Serve with steamed rice and lime wedges.