Serving Size / Yield
- 1 Tbs. olive oil
- 2 onions chopped
- 1 Tbs. fresh lemon juice
- 2 tsp. Madras curry powder
- 1 tsp. cumin seeds
- 1/8 tsp. cayenne
- 1 1/2 lb. plum tomatoes, chopped
- 2 Tbs. sugar
- 2 Tbs. minced peeled fresh ginger
- 2 garlic cloves, minced
- 1 1/2 lb. med shrimp, peeled and de-veined
- 3/4 tsp. salt
Heat oil in large nonstick skillet over med high heat. Add onions, lemon juice curry powder, cumin seeds, and cayenne; cook, stirring occasionally, until onions soften, 4 to 5 minutes. Stir in tomatoes, sugar, ginger and garlic and cook until tomatoes soften, 5 to 6 minutes. Add shrimp and cook until opaque in center, 4 to 5 minutes. Stir in salt and serve at once.
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