- 2 tablespoons unsalted butter or olive oil
- 1 small onion, minced
- 3 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 2 to 3 teaspoons curry powder
- 10 ounces shrimp, peeled, deveined, and cut into ½-inch dice
- ½ cup peeled, seeded, and diced tomato
- 3 tablespoons finely chopped fresh cilantro
- Salt and freshly ground black pepper, to taste
- Melt the butter in a nonreactive small skillet over medium heat. Add the onion, garlic, and ginger, and cook until lightly browned, 2 to 3 minutes.
- Stir in the curry powder, shrimp, tomato, cilantro, and salt and pepper. Cook until the shrimp is done, about 1 minute. Correct the seasonings, adding salt or curry powder to taste.