Indian-style shrimp in tomato-coconut sauce

Ingredients:

• 700 g of peeled and deveined medium-sized shrimp
• 1 can (380 g) unsweetened coconut milk
• 1 can (410 g) of diced tomatoes
• 1/4 cup tomato paste
• 1/4 cup ghee or vegetable oil
• 2 tsp. mustard seeds
• 2 teaspoons cumin seeds
• 1.5 cups finely chopped red onion
• 4-6 green chili peppers, seeded and finely chopped
• 3 tablespoons of chopped ginger
• 2 tablespoons minced garlic
• 2 teaspoons of salt
• 1/4 cup chopped fresh cilantro leaves
• Steamed basmati rice for serving

Preparation:

1. Place a 14-inch (35 cm) skillet over medium heat. Add ghee and toast the mustard and cumin seeds until fragrant, about 2 minutes. Add the onion and garlic and cook, stirring occasionally, until the onions are lightly caramelized, about 6-8 minutes.
2. Add tomato paste to the pan and cook for another 2 minutes. Add canned tomatoes and cook until reduced by about half, 3-4 minutes.
   
   Increase the heat to high and pour in the coconut milk. Reduce by half, about 3 minutes. Season the shrimp with 1.5 teaspoons of salt. Add the shrimp to the pan and cook, stirring frequently, until pink and curled, about 5 minutes.
   
   Add chopped cilantro and season with salt, using the remaining salt. Serve the shrimp with boiled basmati rice.