Creamy Mustard Shrimp Curry

3.43 from 14 votes

Wash, peel and de-vein 12 large shrimp.
Next, we'll use 1 whole onion. Peel and cut the onion in half. Then cut each half-piece into thin length-wise strips. Then chop those strips in half (we don't want them too long in the curry).
Take out a garlic press. Press through 1.5 large cloves of garlic and a similar-sized piece of ginger (note: don't use too big of a ginger piece!)
Chop up a few stalks of cilantro - for use as garnish at the end.

Scoop out some Brown Mustard Seeds (1 teaspoon!) and set it aside. Next, set aside Whole-Grain Mustard (4 Tablespoons).
On a separate plate - measure out the dry spices: Coriander Powder (1 Tablespoon), Turmeric Powder (1 teaspoon!), Cayenne Powder (½ teaspoon!), Salt (1 teaspoon!)
Next, measure 1 Cup (250ml) of Coconut Milk. In a separate cup, set aside a few spoonfuls more of coconut milk to use as garnish.

Place-in 4 Tablespoons of Vegetable Oil (or other neutral oil) into a large pot. Place on Medium-heat. Once the oil is hot, add-in the Dried Mustard Seeds. Stir around for about a minute (or until you start to hear a few seeds crackle).
Once you hear a few crackles, add in the Whole-Grain Mustard (4 Tablespoons). Immediately hover a lid over the pot to block any splatter, while carefully stir-frying the mustard into the oil. Stir-fry everything for about 30 seconds.
After 30 seconds, add in the onion slices. This will stop the splattering. Stir everything until the onions turn soft and the edges get a light browning (approx 3-5 minutes of stir-frying).
Now, add in the minced ginger & garlic. Stir-fry for an additional 1 minute - or until you no longer smell the aromatics.

Now reduce the heat to a Medium-Low heat.
Add in the Coriander Powder (1 Tablespoon), Turmeric Powder (1 teaspoon!), Cayenne Powder (½ teaspoon!), Salt (1 teaspoon!)
Stir-fry until everything mixes evenly. Now add-in the Coconut Milk (250 ml). Stir evenly and bring the pot up to a boil.
Once its boiling, set 5 minutes on a timer. This will give some time for the coconut milk and the curry paste to come together. Give an occasional stir during the 5 minutes.
After 5 minutes, add-in the shrimp. Set the timer for an additional 5 minutes so the shrimp can boil.
When the timer rings, add in Lemon Juice (½ Tablespoon). Give it a good stir.
Now turn off the heat - let the curry rest in the pot (with the lid on) for 5 minutes - so all the flavors can come together (don't skip this step!)
After 5 minutes of resting, give the curry a taste with a spoon! (If it tastes slightly bland, you can add in few pinches of salt)
Plate the curry. Then use a spoon and place pockets of coconut milk onto the curry. Garnish with cilantro.
Serve with hot rice! Bon Appetit ya'll.