Curried Shrimp and Onions

Prepare the rice according to package directions.

In a large skillet over medium heat, heat 2 tablespoons of the oil. Add the onion and cook, stirring occasionally, until golden and beginning to crisp at the edges, about 20 minutes.

Meanwhile, in a small bowl, combine the curry powder, coriander, cumin, cinnamon, mustard seeds and cayenne or chili powder. Set aside.

Peel and devein the shrimp. Rinse the shrimp and pat them completely dry. Set aside.

Add the cashews to the onions and cook, stirring frequently, until the nuts are slightly golden, about 3 minutes. Add about 1 1/2 teaspoons of the spice mixture and cook, stirring constantly, until fragrant, about 30 seconds. Remove from the heat. Scrape into a bowl and cover to keep warm.

Wipe out the skillet and return to medium-high heat. Add the remaining 2 tablespoons oil and as much of the remaining spice mix as desired and heat, stirring constantly, until fragrant, about 30 seconds.

Add the shrimp and salt and pepper (to taste) and cook, turning occasionally to coat, until pink and cooked through, about 5 minutes, depending on the size.

To serve, divide the rice and shrimp among individual plates and spoon the onion-cashew mixture over the rice. Serve immediately.