In south India, this dish is also prepared with chicken, duck, goat, and lamb; vegetarian versions are made with black-eyed peas. Serve this with Spiced Basmati Pilaf with Garden Peas.
1 tablespoon vegetable oil
1 teaspoon mustard seeds
1 cup finely chopped onion
1 1/2 tablespoons ground coriander seeds
1 1/2 tablespoons grated peeled fresh ginger
2 teaspoons black peppercorns, crushed
1/2 teaspoon ground turmeric
2 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons tomato paste
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1 1/2 pounds large shrimp, peeled and deveined
1/4 cup finely chopped fresh cilantro
How to Make It
Heat the oil in a large nonstick skillet over medium-high heat. Add the mustard seeds; cover pan, and cook 2 minutes or until seeds stop popping. Uncover pan. Stir in the onion and the next 5 ingredients (onion through garlic), and cook for 5 minutes or until the onion is golden, stirring frequently.
Reduce heat, and stir in broth, tomato paste, juice, and salt. Cook until thick (about 1 minute), stirring constantly. Add shrimp; cook 4 minutes or until shrimp are done. Sprinkle with cilantro.