1. Heat the oil in a large skillet, over high heat, and cook the mustard seeds, while stirring, until they pop, about a minute; stir in curry leaves. 2. Add shallots and garlic, stir occasionally, until golden, about 5 minutes. 3. Stir in turmeric, coriander, chili powder, and stir 30 seconds. 4. Stir in the coconut cream, bring to a boil, reduce heat and stir for 2 minutes. 5. Reduce the heat to low, add fish, and simmer, spooning the sauce over the fish to cook, about a minute; add shrimp and cook until fish flakes easily and shrimp turns pink, about 4 to 5 minutes. 6. Grate the peel from the lime and juice; add half the juice to the skillet, taste, and add more as needed. 7. Sprinkle with the lime peel and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
