1 lb medium shrimp, peeled, deveined & tails left on
Salt to taste
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
Freshly cooked basmati or long-grain rice

Shrimp Curry

1. Sprinkle shrimp with salt and turmeric. Toss well to coat, cover and set aside for 15 minutes.
2. Combine mustard, cumin, garlic, ginger, chilies, lemon juice in a blender and puree. Set aside.
3. Heat oil in a large heavy skillet over medium-high heat. Add onions and cook until soft, for  about 3 minutes.
4. Add pureed spice mixture. Cook, stirring, until fragrant, about 5 minutes. Stir in tomato and cook until soft.
5. Add shrimp, stir gently to coat them evenly. Pour in the water and bring to a boil, stirring constantly.
6. Reduce heat to medium, cover, and cook until shrimp are just opaque, about 5 minutes.
7. Mound rice into heated serving plates. Spoon curry over and serve.
8. This dish was popular with the Bengal Lancers regiment around the turn of the century. For a change of pace, try it over pasta or Indian basmati rice.
   Serves 2