Wash and dry all produce. Halve, peel, and chop the onion. Mince or grate the garlic. Finely chop the cilantro leaves and stalks, reserving a few leaves for garnish. Chop the jalapeño, removing the ribs and seeds if you prefer less heat.

Cook the rice: In a small pot, bring 1 cup water and a large pinch of salt to a boil. Once boiling, add the rice, cover, and reduce to a low simmer for 15-20 minutes, until tender.

Heat a large drizzle of oil in a large pan over medium heat. Add the mustard seeds and cook until fragrant, for about 1 minute. Add the curry powder, turmeric, jalapeño pepper, and onions and cook for 2-3 minutes until slightly browned. Add the garlic and cilantro and cook for an additional 30 seconds until fragrant. Season with salt and pepper.

Add in the tomatoes, half the coconut milk, 1 cup water, and a pinch of cayenne (start with a little and go up from there). Season with salt and pepper, then bring to a boil.

Add the shrimp to the pan and reduce the heat to low. Cook for 4-5 minutes, until the shrimp are opaque and cooked through. Season to taste with salt, pepper, and additional cayenne, if desired.

Finish and serve: Stir the garam masala into the pan and remove from the heat. Serve the South Indian shrimp curry on a bed of basmati rice and garnish with the cilantro leaves. Enjoy!