This is easily one of my favorite first courses for dinner parties, one that I have served repeatedly over the years. Most of the work—and there is very little of it—can be done in advance, and the last-minute stir-frying, which is the ideal way to cook this, takes just a few minutes. If you wish to do the entire cooking in advance, you may, just remember to reheat the shrimp over a low flame. I have even served this dish with drinks. I just stick a toothpick in each shrimp and hand out napkins! If you cannot find fresh curry leaves, tear up 10 fresh basil leaves and use them instead.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Wash the shrimp well. Leave in a strainer for a while and then pat dry. Put in a bowl. Add the cayenne, pepper, salt, and green chilies. Mix well. The shrimp may be covered and refrigerated until needed.
Step 2
Put the oil in a wok, karhai, or frying pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, add the garlic and stir once or twice. Quickly add the shrimp and curry leaves. Stir a few times. Add the grated tomato and stir again a few times. Turn the heat down to medium low and let the shrimp cook gently, stirring as you do so, until they just turn opaque, a matter of 2 or 3 minutes. Serve immediately.
