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Jhinga Curry

1/2 kg. Shrimp, peeled and deveined
1/2 tsp. turmeric
1 onion, chopped
1/2 tsp. ground garlic
1/4 tsp. red chili powder
1/2 cup cooking fat
2 ripe tomatoes or 2 Tbsp. tomato paste
1 tsp. ground ginger
1 lime
Salt to taste

Heat cooking fat and fry Shrimp lightly. Remove the Shrimp and keep aside. Brown the onions; add the spices and mix well. Add the tomatoes and cook for 5 minutes. Add 2 cups of water and bring to a boil. Now reduce heat and add the Shrimp. Cook for about 10 minutes or until thick gravy remains.

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