---------- Recipe via Meal-Master (tm) v8.05
 
       Title: Shrimp Curry X
  Categories: Main dish, Shellfish
       Yield: 6 Servings
 
       2 lb Large raw shrimp, peeled and
            -deveined
       2 ts Cumin seeds
       2 ts Coriander seeds
       2 ts Mustard seeds
       2 ts Turmeric
       2 ts Whole black peppercorns
     1/2 ts Crushed hot red pepper (or
            -to taste)
       3 tb Vegetable oil
       1 c  Finely chopped onions
       1 tb Finely chopped garlic
       1 tb Finely chopped fresh ginger
            -root
       2 c  Finely chopped peeled,
            -seeded fresh tomatoes, or
            -use canned tomatoes,
            -drained
       1 c  Water
            Salt to taste
     1/4 c  Fresh lime juice
 
   Combine the cumin, coriander, mustard, peppercorns, turmeric, and red
   pepper in the jar of an electric blender and blend at high speed until the
   spices are completely pulverized. (You may also crush them using a mortar
   and pestle, or as I do, in a coffee grinder I use exclusively for grinding
   spices) Heat the oil in a heavy skillet over moderate heat and add the
   onions, garlic, and ginger. Cook for about 5 minutes, stirring frequently,
   until the onions are soft and transparent but not brown. Add the pulverized
   spices and continue cooking and stirring for 2 to 3 minutes, then add the
   tomatoes, water, and salt and bring to a boil over high heat. Cook briskly
   for 2 to 3 minutes, stirring constantly, until most of the liquid has
   evaporated. Add the shrimp and stir to combine them with the vegetable and
   spice mixture. Reduce the heat to the lowest setting and cover the pan,
   simmering for about 5 minutes until the shrimp are firm and pink. DO NOT
   OVERCOOK. Remove the pan from the heat and add the lime juice. This dish is
   traditionally served with mango chutney and boiled rice.
 
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