Coconut Milk Shrimp (Yerra Moolee)

Gently spiced with coriander, ginger, turmeric and green chile, lightly sweet from coconut milk and laced with cilantro, this dish comes from Kerala, on the southwest coast of India. Easy and quick to make once the ingredients are prepped, it is adapted from Julie Sahni’s wonderful 1980 book, Classic Indian Cooking. If you like, you can prepare it a day in advance, chill it and reheat just before serving — with basmati rice. It’ll be best if the coriander seeds are freshly ground.

Makes 6 servings.

Ingredients

2 pounds (900 grams) large shrimp, shelled, deveined and rinsed

7 tablespoons canola or other neutral vegetable oil

2 medium-small onions, finely chopped (about 12 ounces / 1 3/4 cups / 350 grams)