Maharashitrian Shrimp (Sukhi Kolmi) (India)

Ingredients	Quantity
Raw shrimp – shelled and cleaned	1 ½ pounds
Cayenne powder	1 tsp
Turmeric powder	1 tsp
Coriander powder	2 tsp
Salt
Corn oil	4 tbsp
Cloves	4
Cardamom	4
Black pepper corns	12
Large onion – chopped finely	2
Fresh fenugreek leaves (discard stems)	1 1/8 cups

Drain the shrimp and mix with the powder spices and salt.

Heat the oil in a kadai or wok. Add the whole spices and stir a few times, add the onion and stir-fry until golden. Then add the shrimp and cook until they turn pink.

Drop in the fenugreek and stir well. Cook over low heat until the shrimp are done. The dish should be dry but should have a creamy flavor because of the fried onions.

NOTE:   This dish is a dry, spicy delicacy from the west coast of India.

Madhur Jaffrey's Shrimp In A Pink Sauce

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

Prawns With Garlic And Chilies

Ingredients	Quantity
Medium shrimps – peeled and deveined	1 pound
Ground turmeric	¼ tsp
Chilli powder	¼ tsp
Black or yellow mustard seeds	½ tsp
Vegetable oil	4 tbsp
Garlic cloves – peeled and minced	5
Fresh hot green chilli – finely chopped	1
Salt	½ tsp
Green coriander – chopped	2 tsp

Put prawns in bowl. Sprinkle turmeric and chili powder over them evenly and rub in. Put oil in wok and set over high heat. When very hot, put in mustard seeds. As soon as they begin to pop, a few seconds, put in garlic. Stir until garlic and turned golden. Put in green chili. Stir once or twice. Put in prawns. Stir-fry them over high heat until they just turn opaque. This will take 2-3 minutes. Sprinkle with salt and toss. Sprinkle with green coriander, then toss and serve.