Ingredients

• Freshly cooked basmati or long-grain rice
• 1 lb - medium shrimp, peeled, deveined & tails left on
• 1/4 tsp - turmeric
• 1/2 tsp - mustard seeds
• 1 tsp - cumin seeds
• 4 whole garlic cloves, peeled
• 1/2" piece - fresh ginger, peeled
• 2 dried red chilies, stemmed
• 1 tbsp - lemon juice
• 2 tbsp - mustard oil or light olive oil
• 1 cup - finely chopped onion
• 1/2 cup - chopped tomato
• 1/4 to 1/2 cup - water
• salt to taste

How to Make Shrimp Curry

• Sprinkle shrimp with salt and turmeric.
• Toss well to coat, cover and set aside for 15 minutes.
• Combine mustard, cumin, garlic, ginger, chilies, 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, for 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.