Coconut Shrimp with Mustard Greens

Recipes,

Recommended by CSA member Aara in 2014, this recipe is perfect for using up those summer mustard greens. Originally from 660 Curies.

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Coconut Shrimp with Mustard Greens

Ingredients

  • 2 tbsp mustard oil or canola oil
  • 1/2 tsp fennel seeds
  • 1/4 tsp cumin seeds
  • 1/4 tsp fenugreek seeds
  • 1/4 tsp nigella seeds
  • 1/4 tsp black or yellow mustard seeds
  • 4 dried red chiles stems removed
  • 8 ounces fresh mustard greens rinsed and finely chopped
  • 2 tbsp garlic paste
  • 1 large tomato cored and finely chopped
  • 1 1/2 tsp coarse salt
  • 1 tsp sugar
  • 1/2 tsp ground turmeric
  • 1/2 tsp garam masala of your choice
  • 1 lb large shrimp peeled and deveined
  • 1/2 cup shredded fresh coconut or 1/4 cup shredded dried reconstituted

Instructions

  1. Heat oil in large skillet over medium-high heat. Sprinkle in seeds and cook until aromatic, 10 - 15 seconds.

  2. Add chiles and cook until blackened, 5 - 10 seconds.

  3. Add mustard greens and garlic paste. Stir-fry until moisture evaporates and mixture starts to brown, 8 - 10 minutes.

  4. Add tomato, salt, sugar, turmeric, and garam masala. Cook until tomato softens, 2 - 3 minutes.

  5. Stir in shrimp and 1/4 cup water. Bring to a boil, lower heat to medium, and simmer until shrimp are cooked, 5 minutes.

  6. Stir in coconut and serve.