1 Teaspoon Spicy Garam Masala (regular curry powder works "okay", but put a few pinches of ground clove in to compensate/improvise) *
1 Large Tomato
1/2 Cup Mint leaves
1/4 Cup water
3 Garlic cloves
1-2 Fresh Thai, serrano or cayenne chiles
Juice of one lime
1 Tablespoon of olive oil
1 Tablespoon of minced cilantro**
1 Teaspoon salt
1 lb of meat, preferrably shrimp, but chicken works ***
- Sprinkle the shrimp (or chicken, which has been thoroughly rinsed and patted dry) with some garam masala. Put in fridge to marinate until ready.
- Add 1/2 of the juice of one lime. Reserve the remaining 1/2 for the end of cooking. Sometimes the limes might be more acidic, and you won't know until you're done cooking. You always can add more, but it's very difficult to overcompensate for sauce that is TOO TANGY.
- Heat oil in 12 inch skillet over medium-high heat. Arrange shrimp or chicken in a single layer. Oil should be sizzling hot. Get a good scald on the chicken. For shrimp, cook each side 30 to 60 seconds until partially pink. For chicken, cook until flesh is turning firm and white on one side, then flip to cook the other side.
- If you're serving it with rice, load up your rice cooker. NOW. Quick like!
- Stir in mint sauce into skillet. Stir well. Cover and cook 2-4 minutes if it is shrimp; if it is chicken, I tend to overcook a bit, about 15 minutes over medium-low heat, simmering, just to ensure all the juices are running clear. At this point it will be hard to see if the juices are clear or if the meat is totall white, as it's now smothered in the sauce. If the meat has any kind of "mush" or "give" to it, cook it a little while longer.
- Serve on a bed of basmati rice with some papads or other crisps:
*Add more if you like it especially aromatic