MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Indian, Shellfish, Curry
       Yield: 2 servings
            Stephen Ceideburg
       1 lb Medium shrimp, peeled,
            -deveined, tails left on
     1/2 ts Salt
     1/4 ts Turmeric
     1/2 ts Mustard seeds
       1 ts Cumin seeds
       4    Whole garlic cloves, peeled
       1    Half-inch piece fresh
            -ginger, peeled
       2    Dried red chiles, stemmed
       1 tb Lemon juice
       2 tb Mustard oil or light olive
       1 c  Finely chopped onion
   1 1/2 c  Chopped tomato
     1/4 c  To 1/2 cup water
            Freshly cooked basmati or
            -long-grain rice
   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.
   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
   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.
   Note: Basmati rice has a distinctive nutty flavor. It is available at
   Indian, Middle Eastern, some specialty food stores and supermarkets.
   PER SERVING (not counting rice): 375 calories, 40 g protein, 15 g
   carbohydrate, 17 g fat (3 g saturated), 279 mg cholesterol, 279 mg
   sodium, 3 g fiber.
   Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.