Servings per recipe: Serves 4
1 pound medium shrimp, peeled and deveined
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
1/4 teaspoon ground mustard
2 teaspoons fresh lemon juice
4 teaspoons canola oil
1/2 teaspoon black mustard seeds
6 fresh or 10 frozen curry leaves, torn into pieces
3 tablespoons finely chopped scallion
Salt, to taste
1. Rinse the shrimp and pat them dry on paper towels. Put them in a bowl and sprinkle with the cayenne, turmeric, ground mustard and lemon juice. Stir gently to coat the shrimp evenly with the spices. Cover and refrigerate for 30 minutes.
2. When the shrimp have marinated, combine the oil, mustard seeds and curry leaves in a large wok, frying pan or kadai over medium-high heat. Cook, stirring, until the mustard seeds crackle and the curry leaves brown around the edges, 1 to 2 minutes.
3. Add the shrimp and cook, stirring, 30 seconds, stirring often.
4. Add the scallion and cook, stirring, until the shrimp turn pink all over, about 1 minute. Sprinkle with salt and serve hot.