Heat the oil, add the mustard seeds, and cover since they will pop when heated; when they stop popping, add the onion, garlic, and cook for 5 minutes. Add the shrimp, salt, and cook for 4 minutes.
Add tomato puree, cumin, chili, ginger, coconut milk, and boil uncovered until it thickens a bit.
Sprinkle with cilantro and serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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