Curried Shrimp

• juice of 1 small lemon
• 1 lb. medium size shrimp, peeled and deveined
• 2 Tbsp. vegetable oil
• 1 tsp. black mustard seed
• 1/4 tsp. fenugreek seed
• 1 large onion, peeled and chopped
• 5 cloves garlic, minced
• 1/2 tsp. ground turmeric
• 1/4 tsp. ground dried red chili or red pepper
• 1/2 c. dried shredded coconut
• 2 Tbsp. plain yogurt
• salt to taste

1. In small bowl, squeeze lemon juice over shrimp; set aside. Heat oil in medium saucepan.
2. Add mustard and fenugreek seed and fry over medium heat.
3. When seeds start to pop, add onion and fry until golden, stirring occasionally.
4. Add garlic, turmeric, ground chili, coconut and yogurt.
5. Mix thoroughly for 1 to 2 minutes.
6. Add shrimp and salt; stir.
7. Reduce heat; cover and cook 10 minutes until shrimp are cooked, stirring occasionally to prevent sticking. Serve over white rice.
8. Serves 4.

lemon, shrimp, vegetable oil, black mustard seed, fenugreek seed, onion, garlic, ground turmeric, ground dried red chili, coconut, plain yogurt, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=810286 (may not work)