Preparation / Directions:
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.
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