East Indians wait with bated breath, not for the monsoon floods, but for the onslaught of mangoes, so they can toss them with their new stash of summer-pounded bottle masala and plump, succulent tiger shrimp, freshly netted in the Arabian Sea.
1 small red onion, cut in half lengthwise and thinly sliced
Heat the oil in a large skillet over medium heat. Add the onion, curry leaves, and garlic, and cook slowly, stirring occasionally, until the onion is soft and honey-brown with a deep purple hue, 10 to 15 minutes.
Raise the heat to medium-high, and add the shrimp and bottle masala. Cook, stirring, to coat the shellfish with the spice blend, 1 to 2 minutes.</