Shrimp in mustard gravy

Source: 50 great curries of India

Serves 4

1 pack of frozen shrimp, I leave the shell on while cooking because I feel like it might keep it from overcooking BUT it does get a bit cumbersome to eat.

2 tbsp poppy seeds

2 tbsps mustard seeds

1 tsp turmeric powder

50gm of dessicated coconut, add 1/4 cup of water and set aside

1.5 inch piece of ginger

5-6 small cloves of garlic

2-3 green chillies

1 onion, cubed

2 tsps coriander powder

2 tsps cumin powder

1-1.5 tsps crushed red chillies

1 15oz can of crushed tomatoes

juice of 1/2 lime

coriander leaves to garnish

salt to taste

oil

1. Toast poppy seeds for a couple of mins. Grind poppy seeds, mustard seeds, turmeric, coconut, ginger, garlic, green chillies, onion, coriander, cumin, crushed red chillies, and 1.5 tsp of salt with 1/2 cup of water.
2. In a skillet, heat some oil and fry the spice paste for 6-7 mins. Stir continuously and add a little water to avoid sticking at the bottom.
3. Add tomatoes and saute for another 5 mins.
4. Add a couple of cups of water and lime juice. Simmer for 5 mins on low heat. Add salt to taste.
5. Add shrimp and keep a close eye. Cook until done - shouldn't take more than 5 mins to cook through. Garnish with fresh coriander leaves.