This is an idiosyncratic coastal recipe from India – shrimp served in a creamy coconut-tomato sauce rich with spices. Unlike most indian dishes, this one is quick and satisfying at the same time. The trick to keep in mind when pan searing shrimp is to not let them on the heat for too long or they overcook. Adding some sugar to them will help with their caramelization as well.

Serves 3-4

Start by making the sauce. In a large bowl, mix a tablespoon of tomato paste, 2 tablespoons of garam masala, a tablespoon of cumin, a pinch of salt & sugar, three tablespoons of freshly chopped cilantro, a tablespoon of fresh squeezed lemon juice and some ground cayenne pepper if desired. Once mixed, slowly stir in a cup and a half of coconut milk and set aside.

Now for the shrimp. Take a lb. of peeled & deveined shrimp and pat them dry with a paper towel. Season them with salt, pepper and 1/2 a tsp. of sugar. To cook the shrimp, heat 3 tablespoons of vegetable oil in a 12″ skillet. Once the oil is almost smoking, add in a teaspoon of whole cumin seeds (or mustard seeds) and a couple cloves of garlic (minced). Once the seeds start to sizzle (only takes a few seconds), throw in the shrimp gently and let them cook on one side. Once opaque and caramelized on the side facing down, take them off the heat an flip them over. Let the shrimp cook in the hot oil for a couple minutes and then add the tomato sauce to the pan. Bring the pan back to a low heat and cover. Let the sauce simmer before you take it off (about 2-3 minutes). Serve with rice.