- 1 lb. shrimp, peeled and deveined
- 2 tablespoons mustard oil
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon cumin seeds
- 1 stick cinnamon
- 1 garlic
- 1 inch piece ginger root
- 1-2 yellow onions
- 3 hot peppers (chilies or jalapeños)
- 1/4 cup water
Mince garlic, ginger and hot peppers.
Slice onion thinly.
Heat oil in a large wok or frying pan.
Add fennel, cumin and cinnamon and stirfry for a minute or so, until the spices are fragrant.
Add the garlic and ginger and continue to stirfry for another minute.
Add the onions and continue stir frying.
Lower the heat and continue to cook until the onions are soft and just beginning to brown.
Add the hot peppers and stirfry for a further minute.
Add the water and continue cooking until most of the liquid has evaporated.
Add the shrimp and stirfry until shrimp have just changed colour.
Serve immediately, over rice.