Quick Mustard Shrimp Curry

This simple and flavorful curry is an easy weeknight alternative to your usual shrimp-based favorites.

1 tablespoon mustard oil

1 teaspoon brown mustard seeds 1 onion, thinly sliced

3 garlic cloves, finely chopped 1 (1⁄4-inch) piece of fresh root ginger

peeled and finely chopped 1 (14-ounce) can chopped tomatoes 1/2 teaspoon salt

1 teaspoon ground coriander

1/2 teaspoon ground chile powder,

such as cayenne

1/2 teaspoon ground turmeric

1/2 teaspoon garam masala

1 pound shrimp, shelled and

deveined

1 tablespoon heavy cream

Instructions: Heat the oil in a medium saucepan over medium–low heat. When the oil is smoking hot, add the mustard seeds and cook for 1–2 minutes, until they begin to sizzle. Stir in the onion and cook for 10 minutes, until golden. Mix the garlic and ginger into the saucepan and cook for 2 minutes, until they begin to take on a little color.

Pour in the canned tomatoes, mix well, then cover the pan with a lid, reduce the heat to low and simmer for a good 15 minutes, until the oil has begun to separate from the sauce in little pools around the edge of the pan.

Take the pan off the heat and use a hand-held blender to blend the sauce until smooth. Alternatively, puree it using a stand-up blender, then pour it back into the saucepan. Return the pan to the stove over low heat, cover with a lid and cook for 10 minutes, until you have a richly flavored and thick sauce.

Stir in the salt and the remaining spices, then add the shrimp and mix carefully. Cook for 4–5 minutes, until the shrimp have turned pink. Stir in the cream and cook for 1 minute, then serve immediately with rice or chapati bread.

Makes 4 servings

Per serving: 212 calories, 7 g fat (2 g saturated fat), 244 mg cholesterol, 576 mg sodium, 9 g carbohydrates, 2 g dietary fiber, 4 g sugar, 27 g protein