Bengal Shrimp Curry
1 lb medium shrimp, peeled
1/2 tsp salt
1/4 tsp turmeric
1/2 tsp mustard seeds
1 tsp cumin seeds
4 whole garlic cloves, peeled
1 half-inch piece fresh ginger, peeled
2 dried red chiles, stemmed
1 Tbsp lemon juice
2 Tbsp vegetable oil
1/2 cup finely chopped onion
1-1/2 cup tomato, chopped
1/4 - 1/2 cup water
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 about 5 minutes.
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