Ingredients
|
Quantity
|
Sauce:
|
|
Canned tomatoes sauce
|
1 cup
|
Heavy cream
|
1 cup
|
Fresh ginger root – grated
|
1 ½ tsp
|
Cayenne
|
¼ tsp
|
Lemon juice
|
4 tsp
|
Ground cumin
|
1 tsp
|
Salt
|
1 tsp
|
Black pepper
|
|
Shrimp:
|
|
Olive oil
|
3 tbsp
|
Whole mustard seeds
|
1 tbsp
|
Garlic cloves – minced
|
2
|
Medium shrimp – deveined
|
2 pounds
|
Salt and pepper
|
|
Mix all the ingredients for the sauce. Cover and refrigerate until
needed. (This may be done up to a day in advance).
Five minutes before you sit down to eat, heat the oil in a large
frying pan over a medium-high flame. When hot, put in the mustard seeds. As
soon as the mustard seeds begin to pop (this takes just a few seconds), put in
the garlic. Stir once and put in the shrimp. Stir and fry until the shrimp just
turn opaque, sprinkling them lightly with salt and pepper as you do so. Pour in
the sauce and stir. As soon as the sauce starts bubbling, the dish is ready to
be served.
Serving
Ideas: Rice with Peas, Carrots
and Cardamom, Watercress Salad