Mangalore fried Shrimp

1 pound medium shrimp, peeled and deveined

½ teaspoon cayenne pepper

¼ teaspoon turmeric

¼ teaspoon mustard powder

2 teaspoon fresh lemon juice

4 teaspoons canola oil

½ teaspoon cumin seeds or black mustard seeds

6 fresh or 10 frozen curry leaves, torn into pieces (optional)

3 tablespoons finely chopped scallion

Salt to taste

Rinse the shrimp and pat them dry on paper towels.  Put them in a bowl and sprinkle with the cayenne, turmeric, mustard powder, and lemon juice.  Stir gently to coat the shrimp evenly with the spices.  Cover and refrigerate for 30 minutes. 

When the shrimp have marinated, combine the oil, cumin or mustard seeds, and curry leaves, if using, in a large wok, frying pan, or kadai over medium-high heat.  Cover, if using mustard seeds (the seeds splatter and pop), and cook until the cumin darkens and/or you hear the mustard seeds crackle, 1 to 2 minutes.  Add the shrimp and cook, stirring, 30 seconds, stirring often.  Add the chopped scallion and cook, stirring, until the shrimp turn pink all over, about 1 minute.  Sprinkle with salt and serve hot.