Ingredients
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1/2 lb jumbo shrimp, shelled,deveined
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2 cups cooked chicken, skinless,2 inch pieces
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1/2 teaspoon sea salt
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1 teaspoon fresh ground black pepper
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1 teaspoon turmeric
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1 teaspoon lime juice, fresh (may substitute lemon)
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3 cloves garlic, sliced
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1/2 cup vegetable oil
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1/2 inch fresh ginger, piece,cut coarsely
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1/8 cup cilantro, fresh,chopped
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2 green chili peppers, chopped (TO TASTE, USE RUBBER GLOVES TO CHOP CHILE)
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2 whole dried hot red chili peppers
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2 teaspoons black mustard seeds
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2 -3 cups coconut milk (TO TASTE)
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2 tablespoons vegetable oil
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3 sweet onions, sliced
Instructions
- Marinate shrimp with salt, pepper, turmeric and lime for 2 hours, covered in refrigerator.
- Brown garlic and most of sliced onion in oil.
- Remove vegetables and place along with ginger, cilantro, green chiles and the rest of the onion, into a food processor and blend into a paste.
- Add red peppers and mustard seeds to pan used to brown garlic and onions.
- Fry peppers and mustard seeds for 30 seconds.
- Add onion paste and coconut milk to red peppers and mustard seeds.
- Bring to a boil, reduce heat and simmer 30-45 minutes.
- (until oil rises to the top) Saute shrimp in oil, until firm (4-7 minutes).
- Add cooked shrimp and chicken to curry, heat thoroughly and serve over steamed rice.