INGREDIENTS

  • 1 1/2 teaspoons coriander seeds
  • 1 1/2 teaspoons cumin seeds
  • 1 1/2 teaspoons brown mustard seeds
  • 1 1/2 teaspoons peppercorns
  • 1/2 teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 2 tablespoons oil
  • 3 tablespoons butter , unsalted
  • 2 large onions , finely chopped
  • 2 garlic cloves , crushed
  • 1 tablespoon fresh ginger , finely chopped
  • 4 medium tomatoes , peeled and chopped (or 2 cups drained canned tomatoes)
  • 2 tablespoons lime juice
  • 2 lbs shrimp , peeled and de-veined

DIRECTIONS

  1. In a mortar or blender, pulverize the coriander, cumin, mustard, peppercorn, hot peppers and bay leaves.
  2. Heat oil and butter in a large pan.
  3. Saute’ the onions until brown.
  4. Add the garlic, ginger, and the ground spices.
  5. Cook stirring for 2-3 minutes.
  6. Add the tomatoes, lime juice, and salt to taste.
  7. Cover and cook for 30 minutes, until the sauce is quite thick and caramelized.
  8. Stir in shrimp and cook shrimp through, about 4-5 minutes.