MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Indian, Seafoods
       Yield: 2 servings
       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
   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 minutes. 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