Pan-Roasted Shrimp with East Indian Spices

Uttam Singh Rawat

Mehndi - Morristown, NJ

At his Beard House dinner, Uttam Singh Rawat served these spicy shrimp as an hors d’oeuvre, but they make for a hearty main course when served over rice.


3 to 4 servings


2 tablespoons vegetable oil
6 curry leaves, chopped
2 green Thai bird’s-eye chiles, chopped
1 large red onion, diced
1 large tomato, diced
1 1/4 teaspoon chopped ginger
1 teaspoon ground turmeric
1/2 teaspoon mustard seeds
1/2 teaspoon red chile powder
1/2 teaspoon garam masala
1/4 teaspoon minced garlic
Salt to taste
1/2 pound large shrimp, cleaned
Fresh cilantro for garnish


Heat the oil in a large sauté pan over medium heat. Add the curry leaves, green chiles, onions, tomatoes, ginger, turmeric, mustard seeds, chile powder, garam masala, and garlic. Sauté until the tomatoes have broken down and the ingredients begin to form a paste, about 10 minutes. Season with salt.

Add the shrimp and sauté just until cooked through, about 3 minutes. Transfer the shrimp to a serving bowl and garnish with fresh cilantro. Serve with rice.