Jumbo Shrimp with Garlic and Mustard Seeds

1. 1

   Crush a teaspoon of the mustard seeds in a mortar and pestle until the black skins split to reveal their yellow insides.

2. 2

   Put a non-stick frying pan on a medium heat and, when it's nice and hot, add the butter.

3. 3

   When the butter foams, add a teaspoon of the whole mustard seeds and wait for them to pop.

4. 4

   This should happen after around 20 seconds in a hot pan; if not, move on, as you don't want them to burn and taste bitter.

5. 5

   Add the curry leaves if you are using them and the garlic and stir-fry for a couple of minutes.

6. 6

   Now add the cracked mustard seeds, the salt, chili powder, red chili, and turmeric to the pan and stir-fry for a few seconds.

7. 7

   Add the shrimp and stir.

8. 8

   It should only take a minute or so for them to turn pink; as soon as they do, take them off the heat.

9. 9

   Squeeze the lemon over the shrimp and garnish with the scallions.

10. 10

    Eat with rice or chapatis and a hearty salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.