Joseph Gomes, chef at Bombay Talkie in New York City, sprinkles this dish with classic Indian seasonings.

Ingredients

　　2 teaspoons olive oil

　　1 large onion, chopped

　　1-inch piece ginger

　　2 cloves garlic

　　1/8 teaspoon chili powder

　　1 teaspoon turmeric powder

　　1teaspoon ground cumin

　　1 teaspoon ground coriander

　　2 medium tomatoes, pureed

　　1 pound large shrimp, shelled and deveined

　　2 1/2 cups cooked rice

　　Coriander sprigs

　　Heat oil in a large sauté pan over medium-high heat. Sauté onion until golden brown, about 3 minutes. Grind ginger and garlic into a paste; add it and remaining spices and tomatoes to pan; simmer 5 minutes. In a separate pan, sauté shrimp 30 seconds. Add sauce and stir continuously on high heat, 2 or 3 minutes, until most of the liquid evaporates. Serve over rice. Garnish with coriander.

Nutrition Per Serving

　　4.9 g fat (0.8 g saturated)

　　2.1 g fiber

　　35.4 g carbs

　　26 g protein

　　#### Nutritional analysis provided by Self