Ingredients:
1 lb Medium shrimp, peeled, de veined, tails left on
1/2 ts Salt
1/4 ts Turmeric
1/2 ts Mustard seeds
1 ts Cumin seeds
4 Whole garlic cloves, peeled
1 Half-inch piece fresh ginger, peeled
2 Dried red chiles, stemmed
1 tb Lemon juice
2 tb Mustard oil or light olive oil
1 c Finely chopped onion
1 1/2 c Chopped tomato
1/4 c To 1/2 c water
Freshly cooked basmati or long-grain rice
Serves 2
Method:
Sprinkle shrimp with salt and turmeric. Toss well to
coat; cover and set aside for 15 minutes. Combine
mustard, cumin, garlic, ginger, chiles and lemon
juice in a blender and puree. Set aside. Heat oil in
a large heavy skillet over medium-high heat. Add
onions and cook until soft, about 3 minutes. Add
pureed spice mixture. Cook, stirring, until
fragrant, about 5 minutes. Stir in tomato and cook
until soft. Add shrimp, stir gently to coat them
evenly. Pour in the water and bring to a boil,
stirring constantly. Reduce heat to medium, cover,
and cook until shrimp are just opaque, about 5
minutes. Mound rice into heated serving plates.
Spoon curry over and serve. Note: Basmati rice has a
distinctive flavor.