Peppercorn Shrimp Curry

Adapated from Raghavan Iyer’s “660 Curries” (Workman Publishing, 2008).

• 1/2 teaspoon ground turmeric
• 6 cloves garlic, minced
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon black mustard seeds
• 1 can (13.5 ounces) unsweetened coconut milk
• 1/4 cup fresh curry leaves, chopped (available at Indian and Asian food stores)
• 2 teaspoons black peppercorns, coarsely cracked

Place the turmeric and garlic in a bowl, add the shrimp and toss to combine. Cover, refrigerate and allow to marinate for at least 30 minutes.

In a large frying or saute pan, heat the oil on medium high. Add the mustard seeds, cover and cook until the seeds have stopped popping, about 30 seconds. Tumble in the shrimp and sear on each side for approximately 30 seconds. Add the coconut milk, curry leaves and peppercorns. Bring the sauce to a boil and continue to cook, uncovered, until the shrimp have turned a pinkish-orange hue and have cooked through, about 5 minutes.

Using tongs or a slotted spoon, transfer the shrimp to a platter or bowl and cover. Continue cooking the sauce until it has thickened. Pour the sauce over the shrimp and serve. Serves 4.

Per serving: 393 calories; 32 g fat (22 g saturated fat; 70 percent calories from fat); 8 g carbohydrates; 166 mg cholesterol; 209 mg sodium; 21 g protein; 3 g fiber.