1 lb Medium shrimp, peeled,

           -deveined, tails left on
    1/2 ts Salt

    1/4 ts Turmeric

    1/2 ts Mustard seeds

      1 ts Cumin seeds

      4    Whole garlic cloves, peeled

      1    Half-inch piece fresh

           -ginger, peeled
      2    Dried red chiles, stemmed

      1 tb Lemon juice

      2 tb Mustard oil or light olive

           -oil
      1 c  Finely chopped onion

  1 1/2 c  Chopped tomato

    1/4 c  To 1/2 cup water

           Freshly cooked basmati or
           -long-grain rice
  Sprinkle shrimp with salt and turmeric. Toss well to coat; cover and
  set aside for 15 minutes.
  Combine mustard, cumin, garlic, ginger, chiles and lemon juice in a
  blender and puree. Set aside.
  Heat oil in a large heavy skillet over medium-high heat. Add onions
  and cook until soft, about 3 minutes.
  Add pureed spice mixture. Cook, stirring, until fragrant, about 5
  minutes.
  Stir in tomato and cook until soft. Add shrimp, stir gently to coat
  them evenly.
  Pour in the water and bring to a boil, stirring constantly.
  Reduce heat to medium, cover, and cook until shrimp are just opaque,
  about 5 minutes.
  Mound rice into heated serving plates. Spoon curry over and serve.
  Note: Basmati rice has a distinctive nutty flavor. It is available at
  Indian, Middle Eastern, some specialty food stores and supermarkets.