Spicy Shrimp and Tomato Curry

Purchased pickled carrots (from an Indian market), raita (a cooling mixture of yogurt and chopped cucumber), and naan (Indian flatbread) round out the evening's menu.

Instructions

Heat oil in heavy large skillet over medium heat. Add mustard seeds. Sauté until seeds begin to crackle, about 4 minutes. Add tomatoes, garlic, ginger, and chiles. Sauté until tomatoes soften, about 3 minutes. Add shrimp; sauté until just opaque in center, about 5 minutes.

Using slotted spoon, transfer shrimp to medium bowl. Add turmeric, salt, and chili powder to same skillet; stir 1 minute. Add 1½ cups coconut milk. Simmer until sauce thickens slightly, about 3 minutes. Return shrimp and any juices to skillet. Add 4 tablespoons cilantro. Stir to blend, adding more coconut milk to thin sauce if too thick. Season curry with salt and pepper. Transfer to platter. Sprinkle with 1 tablespoon cilantro. Serve over pilaf.

(The footnote for the \ items and the Corn and Rice Pilaf recipe are not on the clipping.)*