Mick Jagger’s recipe comes from comfortandpeasant.com. This is a winner – it’s a delicious, easy-to-make curried coconut shrimp dish. To devein the shrimp, first peel them using a sharp paring knife, make a shallow cut along centre of the outside curve of shrimp from head to tail; using tip of knife, pull out digestive tract or “vein”. If your fish counter sells shrimp that have already been peeled and deveined, buy 600 grams. You want plain coconut milk and Madras curry powder for this recipe.

1 tbsp vegetable oil
1 large onion, chopped
2 tsp Madras curry powder
2 bay leaves
1 can (about 400 mL) coconut milk
2 tbsp fresh lime juice
¼ cup finely chopped fresh coriander
½ tsp garam masala
1½ lb/675 g raw medium shrimp (26-30 count), peeled and deveined
Cayenne pepper
Salt

In large nonstick frying pan, heat oil over medium heat; cook onion for 7 minutes, stirring often, or until softened. Stir in curry powder and bay leaves; cook, stirring, for 1 minute.

Stir in coconut milk, lime juice, coriander and garam masala until well-combined. Stir in shrimp. Bring to a boil. Reduce heat to simmer; cook uncovered 4 to 5 minutes, stirring occasionally, or until shrimp are pink and cooked through.

Stir in large pinch each of cayenne and salt, or to taste. Remove and discard bay leaves.

Serve with rice and garnish with additional coriander, if desired.

Makes about 6 servings.