Coconut Shrimp

• 1 lb shrimp
• 1 teaspoon spoon turmeric powder
• 3 teaspoons spoon salt
• 2 medium tomatoes
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1 teaspoon cumin powder
• 2 teaspoons coriander powder
• 2 teaspoons mustard powder
• 4 red chilies
• 3 tablespoons dry coconut paste (fresh or flakes, anything can be used)
• 2 medium size onions (very finely chopped)
• 2 cups water
• 3 tablespoons oil, to cook
• 2 tablespoons lemon juice

1. Devein and clean the shrimp.
2. wash it and pat it dry with paper towel.
3. Mix 2 teaspoon salt, turmeric and lemon juice.
4. Leave it to marinate for about 1/2 an hour.
5. In a wok or frying pan (avoid non stick) heat the oil.
6. In the oil fry the minced onions, garlic, ginger paste, cumin, coriander, mustard seed powder, 1 teaspoon salt and chili.
7. Fry for 3-4 minutes.
8. Add coconut paste and tomatoes.
9. Keep stirring till the spices look separated from the oil (about 2-3 minutes).
10. Add the water.
11. If you want thick gravy you can add less water.
12. Once the gravy start boiling, drop in the shrimp (throw away the marinade) and boil on low medium heat for 10 minutes.
13. Turn off the heat.
14. Do not overcook the shrimp, otherwise it will become very chewy.
15. Garnish it with fresh coriander leaves and serve with steamed rice.

shrimp, turmeric, salt, tomatoes, garlic, ginger paste, cumin powder, coriander powder, mustard powder, red chilies, coconut paste, onions, water, oil, lemon juice

Taken from www.food.com/recipe/coconut-shrimp-176219 (may not work)