Pan-Roasted Shrimp with East Indian Spices Recipe | James Beard Foundation

Ingredients

• 2 tablespoons vegetable oil
• 6 curry leaves, chopped
• 2 green Thai bird’s-eye chiles, chopped
• 1 large red onion, diced
• 1 large tomato, diced
• 1 1/4 teaspoon chopped ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon red chile powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon minced garlic
• Salt to taste
• 1/2 pound large shrimp, cleaned
• Fresh cilantro for garnish