Ingredients

• ½ teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 4 whole garlic cloves, peeled
• 1 half inch piece fresh ginger, peeled
• 2 dried red chilies, stemmed
• 1 tablespoon lemon juice
• 2 tablespoons mustard oil or light olive oil
• 1 cup finely chopped onion
• 1 ½ cups chopped tomato
• ¼ cup to ½ cup water
• Freshly cooked basmati or long-grain rice

Directions

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