Salaam Bombay Shrimp Curry

• White rice for 2
• 1/8 cup raisins (0.6 oz.wt.)
• 1/2 to 5/8 pound shrimps, without shells and “veins”
• 3 tablespoons oil (1.2 oz.wt.)
• Garlic clove, minced
• Medium onion, chopped (about 4 oz.wt.)
• 1 teaspoon Madras curry powder
• 3/4 cup canned tomatoes (6 oz.wt.)
• 3/8 teaspoon salt (depending on saltiness of curry powder, shrimp)
• 1/8 cup lightly toasted slivered almonds

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 shrimps to the the sauce. Cook shrimps until done (internal temperature of 145 degrees F), turning once.

When the rice is done, stir in the almonds. Serve with shrimp on top.

Serves 2