Cook plain white rice in plenty of salted water with the raisins added.
In a pan (with cover), heat the oil. Add garlic, onion, and curry powder; cook 5 minutes.
Add tomatoes and salt. Cover and cook for another 3 to 5 minutes until everything is well blended.
Add shrimp, covering with the sauce. Cook until the shrimps are done (internal temperature of 145 degrees F).
When the rice is done, stir in the almonds. Serve with shrimp on top.
The Boston Globe, 1988
This recipe appeared at the same time the movie, Salaam Bombay, was being shown. Whence the name given by the author to the recipe.http://macheads2.net/recipes/SBShrimpCurry.html