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This is one of my favorite Indian dishes.  The shrimp and coconut flavors are fabulous together. This recipe was adapted from the Jhingri Maach Malai, or Prawn Malai Curry, recipe in India Cookbook by Pushpesh Pant.  This hefty tome (1.5 kg according to the spine) has 1000 Indian recipes.  I did not have mace on hand so I substituted with a pinch of nutmeg (mace is made from the covering of nutmeg seeds and has a similar flavor).

Inspired by Interpreter of Maladies

Prep: 15 minutes    Cook time:  15 minutes    Serves:  8

Ingredients

• 2 pounds shrimp, peeled and deveined
• 1 teaspoon ground turmeric
• salt to taste
• 4 tablespoons ghee
• 8 green cardamom pods
• 12 cloves
• 1 cinnamon stick, about 3-4 inches long
• 2 bay leaves
• 2 cups coconut milk
• 3 green chillies, slit in half lengthways, seeds removed
• pinch of nutmeg
• 1 cup cream of coconut
• salt to taste

Instructions

1. Put the shrimp in a large shallow dish and rub them with turmeric and salt.
2. Heat the ghee in a large frying pan over high heat, add the shrimp and stir fry for 2 minutes.  Remove from the pan and set aside.
3. Reduce the heat to low, then add the cardamom pods, cloves, cinnamon stick and bay leaves and stir fry for 1-2 minutes or until they change color.  Stir in the coconut milk and simmer for 2 minutes. Add the shrimp, chillies and season with salt, then simmer and additional 5 minutes.
4. Sprinkle with the ground mace and simmer for about 2 minutes, then stir in the coconut cream.
5. Heat through, adding a couple tablespoons of water if necessary.  Remove the whole spices before serving.  Serve over rice.