• Cuisine: Indian
• Course: Main Course
• Features: Fast

Ingredients:

• 1 1/2 pounds raw small or medium shrimp, peeled, deveined, rinsed and drained
• 1 teaspoon salt
• 2-inch piece peeled ginger root, coarsely chopped (about 2 tablespoons)
• 5 medium cloves garlic, coarsely chopped
• 1 teaspoon cumin seeds
• 10 small or 11 dried red chili peppers (seeded if desired)
• 5 whole cloves
• 1/2 teaspoon ground cinnamon
• 1 teaspoon mustard seeds
• 1 cup malt vinegar or cider vinegar
• 1/2 cup vegetable oil
• 1 large onion, peeled and finely chopped (1 1/2 to 2 cups)
• 3 medium tomatoes, chopped, plus their juices (about 18 ounces)
• 1 tablespoon sugar

Directions:

Combine the shrimp and salt in a medium bowl.

Combine the ginger, garlic, cumin seeds, chili peppers, cloves, cinnamon, mustard seeds and vinegar in a mini food processor or blender; process until the ingredients are well incorporated. Transfer to a small bowl.

Heat about 2 tablespoons of the oil in large nonstick skillet over high heat. Add the shrimp and cook for 2 to 3 minutes, stirring, just until the shrimp look dry and are not quite cooked through. Transfer the shrimp to a bowl.

Return the skillet to the stove, reduce the heat to medium-high and add the remaining 6 tablespoons of oil. When it is hot, add the onion and cook for 12 to 15 minutes, stirring occasionally, until it has softened and is lightly browned. Add the tomatoes and their juices and increase the heat to high. Cook for about 10 minutes, stirring occasionally, until the tomatoes are soft and pulpy and the oil has separated. Use a potato masher or the back of a large spoon to mash the tomatoes in the skillet as they cook; that will help them cook faster.

When the tomatoes are soft, add the spice paste and stir-fry for 2 to 3 minutes or until the oil separates and any excess moisture has evaporated. The mixture should be moist but not wet. Add the shrimp and sugar; reduce the heat to low and cook for 2 to 3 minutes, stirring, until the shrimp are cooked through. Taste, and add salt as needed. Serve hot.

Recipe Source:

Adapted from "Khazana of Indian Recipes," by Sanjeev Kapoor (Popular Prakashan, 1999).

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