Shrimp cook up so fast that I often use them for an easy meal. You need medium-sized, raw shrimp here, the kind that are sold without their heads. I like to serve this dish with plain rice and a simple vegetable or a salad.
Ingredients
4 tablespoons olive oil or groundnut oil
1/2 teaspoon brown mustard seeds
2 hot dried red chilies, each broken into 2-3 pieces
4 garlic cloves, finely chopped
450 g (1lb) medium-sized raw shrimp, peeled, de-veined, then rinsed and patted dry
1/2 teaspoon salt
1 tablespoon finely chopped fresh mint
a few squeezes of lemon juice
Method
- Put the oil in a large frying pan and set it over a high heat. When it is very hot, put in the mustard seeds and red chillies. As soon as the mustard seeds start to pop - a matter of seconds - put in the garlic and stir for 3-4 seconds.
- Add the shrimp and salt. Stir and fry until the shrimp turn completely opaque.
- Stir in the mint and lemon juice to taste and serve immediately.
Source
Foolproof Indian Cooking, Madhur Jafferey, p56-7