Source: dLife

A spicy Indian shrimp and ginger stew.

Servings

1 tbsp vegetable oil
1 tsp mustard seed
1 cup fresh chopped onion
1.5 tbsp coriander seeds , ground
1.5 tbsp fresh ginger root , grated, peeled
0.33 oz black peppercorns , crushed (equal to 2 tsp)
0.5 tsp ground turmeric
2 medium garlic cloves , minced
0.5 cup fat free reduced sodium chicken broth
2 tbsp tomato paste
1 tbsp fresh lemon juice
0.75 tsp salt
1.5 lb large raw shrimp , peeled and deveined
0.25 cup fresh cilantro , finely chopped

1 Pour oil in a large frying pan. Heat over medium-high heat. Mix in mustard seeds, place lid on pan, and cook 2 minutes or until seeds are no longer popping. Take lid off pan and mix in onion, coriander, ginger, peppercorns, turmeric, and garlic; cook 5 minutes, stirring a few times.
2 Lower heat and pour in broth, tomato paste, juice, and salt. Cook 1 minute or until thick, stirring a few times. Mix in shrimp and cook 4 minutes or until shrimp are cooked through. Garnish with cilantro.

This can also be made with duck, chicken, lamb, or black-eyed peas.