Shrimp Curry X

Directions

1. 1
   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.
2. 2
   You may also crush them using a mortar and pestle, or as I do, in a coffee grinder I use exclusively for grinding spices.
3. 3
   Heat the oil in a heavy skillet over moderate heat and add the onions, garlic, and ginger.
4. 4
   Cook for about 5 minutes, stirring frequently, until the onions are soft and transparent but not brown.
5. 5
   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.
6. 6
   Cook briskly for 2 to 3 minutes, stirring constantly, until most of the liquid has evaporated.
7. 7
   Add the shrimp and stir to combine them with the vegetable and spice mixture.
8. 8
   Reduce the heat to the lowest setting and cover the pan, simmering for about 5 minutes until the shrimp are firm and pink.
9. 9
   Do not overcook.
10. 10
    Remove the pan from the heat and add the lime juice.
11. 11
    This dish is traditionally served with mango chutney and boiled rice.