Madras Shrimp Molahu Veritadu Curry In Black Pepper Sauce

• 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds
• 1 cup finely chopped onion
• 1 1/2 tablespoons ground coriander seeds
• 1 1/2 tablespoons grated peeled fresh ginger
• 2 teaspoons black peppercorns, crushed
• 1/2 teaspoon ground turmeric
• 2 garlic cloves, minced
• 1/2 cup fat-free, less-sodium chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon salt
• 1 1/2 pounds large shrimp, peeled and deveined
• 1/4 cup finely chopped fresh cilantro

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the mustard seeds; cover pan, and cook 2 minutes or until seeds stop popping. Uncover pan. Stir in the onion and the next 5 ingredients (onion through garlic), and cook for 5 minutes or until the onion is golden, stirring frequently.
2. Reduce heat, and stir in broth, tomato paste, juice, and salt. Cook until thick (about 1 minute), stirring constantly. Add shrimp; cook 4 minutes or until shrimp are done. Sprinkle with cilantro.

vegetable oil, mustard seeds, onion, ground coriander seeds, ginger, black peppercorns, ground turmeric, garlic, chicken broth, tomato paste, lemon juice, salt, shrimp, fresh cilantro

Taken from www.myrecipes.com/recipe/madras-shrimp-molahu-veritadu-curry-black-pepper-sauce (may not work)