Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        shrimp
   3      cloves        garlic
   1      1/2 inch pie  ginger
   2                    green onions -- roughly cut
   2                    green chilies -- seeded and chopped
   3      tablespoons   oil
   1      tablespoon    ground coriander
     1/2  teaspoon      fennel seeds
     1/4  teaspoon      mustard seeds
   1      cup           unsweetened coconut cream or milk
   1      cup           cilantro leaves

Preparation:

1. Peel the shrimp, leaving tails intact. Slit open along the back and remove the dark vein. 2. In a food processor grind the garlic, ginger, green onions and chilies to a paste with the oil. 3. Transfer to a medium-sized pan and cook for 2 minutes. Add the ground coriander, fennel and mustard seeds and coconut cream and cook for 3 to 4 minutes. Add 1/2 cup water to the garlic and spice mixture, cook uncovered over a medium heat for about 4 minutes. 4. Add the shrimp and cook stirring until shrimp are just tender and turn pink. Chop the cilantro, stir in and serve immediately with rice.