1 ¼poundslarge shrimppeeled (leaving tail in tact) and deveined
1 ½tablespoonstamarind paste
Heat the oil a large skillet over medium-high heat. Add the mustard seeds, and when they start to sizzle and pop, add the onion, curry powder, garam masala, and chili powder. Stir and cook over medium heat until the onion softens, about 5 minutes.
Add the garlic and ginger and continue to cook for another couple minutes until fragrant. Add the shrimp and toss to coat with the onions and spices. Add the water and tamarind paste. The water will help dilute the paste into a sauce. Season with salt.
Continue to cook, stirring regularly, until the shrimp is pink and cooked through. Serve immediately.