Shrimp Bombay | James Beard Foundation

Name: Shrimp Bombay | James Beard Foundation
Total time: 90 min
Ingredients: 1/2 cup basmatic rice; 2 tablespoons ginger, mashed to a paste; 2 tablespoons garlic, mashed to a paste; 1 pound medium shrimp, peeled and deveined; 1/4 teaspoon turmeric; 1/4 teaspoon hot chili powder; 1/4 teaspoon cinnamon; 1/4 teaspoon coriander; 1/4 teaspoon cumin seeds; 3 tablespoons ghee, clarified butter, or vegetable oil, divided; 1/2 spanish onion, sliced thin; 1/8 teaspoon brown mustard seeds; 1 russet potato, baked and mashed; Salt to taste; 1 scallion, thinly sliced; 1/4 cup chopped fresh fenugreek or celery leaves; 1/2 cup strained and chopped canned tomatoes; Chopped cilantro for garnish

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This dish gets its distinctive flavor from fragrant fenugreek leaves, a plant native to India and Asia Minor that can be hard to find in the United States; celery leaves can be used as a substitute....

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