MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tomato Mustard Shrimp Curry
Categories: Indian, Seafood
Yield: 2 Servings

4 tb Mustard oil or vegetable oil
1/2 ts Fenugreek seeds
- (methi dana)
1/2 ts Dry mango powder
- (amchoor) -OR-
Fresh lemon juice
7 oz Raw shrimp (20 xl); cleaned
1 1/2 c Water;
- adjust depending on
- desired consistency
Salt; to taste
Fresh cilantro;
- chopped, for garnish

MMMMM-----------------------MUSTARD PASTE----------------------------
1/2 tb Yellow mustard seeds
1/4 ts Nigella seeds (Kalonji)
4 Fresh tomatoes; not sweet
3 cl Garlic
3 Thai green chiles;
- adjust to tolerance
1 ts Red chili powder;
- adjust to tolerance
3/4 ts Turmeric powder

The recipe in given in 2 parts. You can make the basic mustard paste
and then use it to make curries with boiled potatoes, okra, eggplant,
taro root, yams, summer squashes, scallops, hard-boiled eggs, crabs,
etc.

Mustard Paste:

Coarsely chop the garlic, tomatoes & green chilies. Tip in the yellow
mustard and nigella seeds into the blender jar. Grind the ingredients
to a very smooth puree. Add few tablespoons of water if required to
grind. This will take about 8 to 10 minutes since mustard seeds take
few extra minutes togrind. Soaking in water for 30 to 40 minutes
helps if you have extra time on hand. Once ground, transfer to a bowl
and add turmeric and red chili powder. Set aside.

Curry:

In a wide-mouthed, heavy bottomed pan or kadhai, pour the mustard oil
and heat it on high until it starts smoking lightly. Once smoking,
reduce the heat to low, wait for 2 minutes and temper the oil with
fenugreek seeds. Saute for 20 seconds until you smell the aroma.
Next, very carefully add the ground mustard paste to the oil. While
adding to hot oil, the paste will splutter so you might want to wear
gloves. Add the salt and mix well.

On low heat, cook the mustard paste, covered, for about 15 to 20
minutes with regular stirring in between so that it does not stick to
the bottom of the pan. Cook the paste until you see oil separating on
the sides of the pan as well as it changing color to shiny, deep
reddish-yellow. As the paste cooks, it splutters a lot, be careful.

Once the paste has cooked, add the water, check the salt, cover, and
bring to a boil on high heat, about 3 to 5 minutes. Once boiling,
reduce the heat to medium-low and let simmer for another 6 to 8
minutes.

Add the shrimp next and cook for another 2 to 3 minutes until they
change color to whitish & are cooked but tender. Keep a watch as
shrimp overcooks fast. Remove from heat, add amchoor (or lemon juice)
and garnish with chopped cilantro. Serve warm with steamed rice.

Notes:

If using other vegetables or eggs or meats in this recipe, you will
need to adjust the cooking time.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
tomato-mustard-shrimp-curry.txt>

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