Serves: 4
Total Calories: 97

5 to 7 cloves fresh garlic (large), peeled
6 slices (quarter-size) peeled fresh ginger
25 to 30 leaves fresh curry
2 teaspoons ground cumin
1 1/2 teaspoons , hot red pepper flakes, , or to taste
1 1/2 teaspoons ground black mustard seeds
1 1/2 teaspoons Garam Masala + 1/2 teaspoon for garnish
1 teaspoon salt, or to taste
1 teaspoon sugar
3/4 teaspoon ground turmeric
1/4 cup distilled white vinegar
2 large tomatoes, coarsely chopped
2 to 3 tablespoons peanut oil
2 sticks cinnamon (1-inch)
2 bay leaves
1 large onion, cut in half lenghwise and thinly sliced
25 to 30 fresh extra-large shrimp (16 to 20 per pound), shelled and deveined, with tails removed
2 tablespoons finely chopped fresh cilantro

1. In a food processor or a blender, process together the garlic, ginger, curry leaves, cumin, red pepper flakes, mustard seeds, garam masala, salt, sugar, and turmeric with the vinegar to make a fine paste. Transfer to a bowl. Then process the tomatoes until puréed.

2. Heat the oil in a large nonstick saucepan over medium-high heat and cook the cinnamon and. bay leaves, stirring, about 30 seconds. Add the onion and cook until browned, about 7 minutes. Mix in the spicy vinegar paste and cook, stirring, over low heat until the masala is browned and the oil separates to the sides, about 10 minutes.

3. Add the puréed tomatoes and cook until most of the juices evaporate and the sauce becomes thick, about 10 minutes. Add the shrimp to the pan and cook until they are pink and opaque, about 7 minutes. Mix in the cilantro during the last 2 minutes of cooking. Transfer to a serving bowl, sprinkle the garam masala on top, and serve.

VARIATION: For a saucy dish, mix in about 1 cup water during the last 5 minutes of cooking and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer a few minutes before serving. Or add about 1/2 cup red wine, as my friend Rosita Dighe from Goa does.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 97
Calories from Fat: 60

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