BENGAL MUSHROOM CURRY

3 lbs fresh mushrooms
1/2 cup peanut oil
1 tbsp mustard seed
3 large yellow onions, chopped
4 cloves garlic, finely minced
4 tsp turmeric powder
4 tsp chili powder
Salt to taste
2 1/2 lbs raw shrimp, shelled and deveined
2 cups chicken stock
4 tsp anchovy paste
1/2 cup fresh lime juice (approx. 3 large limes)

Clean, trim, and quarter the mushrooms if they are large, or halve them if they are medium sized.

Heat the oil in a large skillet over moderately high heat. Add the mustard seed, cover and cook until the seeds stop popping.

Remove the lid and add the onions and garlic; saute until the onions are translucent.

Add the turmeric , chili powder, and salt; adjust seasonings to taste. Heat, stirring constantly, for several minutes to blend flavors.

Add the shrimp, chicken stock, and anchovy paste. Cover and simmer just until the shrimp turn pink; about 5 minutes.

Add the lime juice to taste, and serve.

Servings: 8