Coconut Curry Shrimp With Basmati Rice - cooking recipe

Ingredients

1 cup chopped onion
1 cup chopped red sweet bell pepper
2 tablespoons minced gingerroot
3 cloves garlic, minced
1 teaspoon grated lime zest
1/2 teaspoon red pepper flakes
2 tablespoons ground almonds
2 teaspoons ground coriander
1 teaspoon paprika
1/4 teaspoon turmeric
2 teaspoons black mustard seeds
1 tablespoon vegetable oil
1 teaspoon salt
1 cup coconut milk
1 tablespoon fresh lime juice
1 lb shrimp, peeled and deviened
1 1/2 cups basmati rice
3 cups water
2 tablespoons toasted almonds
2 tablespoons chopped coriander

Preparation

Bring the 3 cups water to a boil and add the rice.
Stir, return to a boil and cover, reducing heat to medium low-you want it simmering.
In a food processor or blender puree the onion, red pepper, ginger, garlic, lime zest, and pepper flakes.
Pulse a few times, scrape down and add the ground almonds, coriander, paprika and tumeric.
Blend into a paste.
In a large skillet toast the mustard seeds over medium high heat.
Skake the pan to prevent burning.
Remove from pan and pour into a bowl to cool, set aside.
Reduce heat to medium and add the oil.
Swirl a few times and add the paste, cooking for 10-12 minutes.
You want it a deep orange color and clumping together.
Add the mustard seeds, 1 cup of water and the salt.
Bring to a boil.
Reduce heat and simmer for 5 minutes.
Strain through a fine sieve into a bowl, pressing with a spatula to extract the liquid.
Rinse and dry skillet and return liquid to it.
Gently whisk in the coconut milk and lime juice until well blended.
Bring to a boil, reduce heat to a simmer and add the shrimp, stirring gently until shrimp turn pink, about 3-4 minutes.
Pour over cooked rice.