Tomato Mustard Shrimp Curry


The recipe in given in two 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.

Ingredients: - [Serves 2-3]

 4 tbsp mustard oil (preferred but can be replaced with canola/vegetable oil)
1/2 tsp fenugreek seeds (methi dana)
1/2 tsp dry mango powder (amchoor, substitute with fresh lemon juice)
7 oz raw shrimp, cleaned  (approx 20 nos extra-large shrimp)
1.5 cup water (adjust depending on desired consistency)
 Salt to taste
 Fresh chopped cilantro for garnish
 For the mustard paste: -

1/2 tbsp yellow mustard seeds
1/4 tsp Nigella seeds (Kalonji)
4 fresh tomatoes (use any variety which is not very sweet)
3 cloves garlic
3 Thai green chilies (adjust to tolerance)
1 tsp red chili powder (adjust to tolerance)
3/4 tsp turmeric powder
 

Method: -

Make the 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 8-10 minutes since mustard seeds take few extra minutes to grind. (Soaking in water for 30-40 minutes helps if you have extra time on hand).Once ground, transfer to a bowl and add turmeric and red chili powder. Set aside.

 

Making the Curry: - In a wide-mouthed, heavy bottomed pan/kadhai, pour the mustard oil and heat it on high till it starts smoking lightly. Once smoking, reduce the heat to low, wait for 2 minutes and temper the oil with fenugreek seeds. Sauté for 20 seconds till 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 15-20 minutes with regular stirring in between so that it does not stick to the bottom of the pan. Cook the paste till 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 3-5 minutes. Once boiling, reduce the heat to low medium and let simmer for another 6-8 minutes.

Add the shrimp next and cook for another 2-3 minutes till 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.