Spicy Shrimp Tomato Curry

I’ve decided to follow Lent this year by avoiding meat till Easter. When I came home from work I asked Mom if she needed help with dinner and she said it would be nice if could make some Shrimp dish. My sis loves shrimp and she wanted a semi-dry shrimp dish and I decided to make a tomato-based Shrimp dish. I had no clue what masala powder I wanted to put in this dish and threw in whatever I could find in the kitchen. End result was good though :-)

Ingredients:

Shrimp: 1 lb, cleaned

Shallots: 1 cup, thinly sliced

Green Chili: 3, split

Ginger-Garlic Paste: 1 tsp

Tomato: 1 big, diced

Curry Leaves: 1 sprig

Turmeric Powder: ¼ tsp

Chili Powder: 1 tsp

Coriander Powder: 2 tsp

Meat Masala: 1 tsp

Garam Masala: ¼ tsp

Fennel Powder: ½ tsp

Mustard Seeds: ½ tsp

Jeera: ¼ tsp

Lime Juice: Juice of ½ lime

Salt & Oil

Method:

• Heat oil in a pan and crackle mustard seeds and jeera. Throw in curry leaves to this
• Add sliced shallots and let it sauté for few minutes
• Add salt,green chili and ginger-garlic paste and mix well and sauté for another 3 minutes
• Add turmeric powder, chili powder, coriander powder, meat masala, garam masala, and fennel powder; sauté till the raw smell goes away
• Add diced tomatoes to this, coat it well with the masala and cover and cook till tomatoes are soft (for about 5 minutes in medium heat)
• Add the cleaned shrimp and lime juice to the pan and coat well with the masala
• Cover and cook for about 5 minutes
• Open the lid, check for salt and cook it uncovered for another 3 minutes in high heat till the water evaporates

This dish tastes better if you eat it the next day :)