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Bengal Lancers Shrimp Curry (Jhinka Masala)

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Curry Indian Shellfish

Ingredients:

  • Stephen Ceideburg
  • 1 lb Medium shrimp, peeled, deveined, tails left on
  • 1/2 ts Salt
  • 1/4 ts Turmeric
  • 1/2 ts Mustard seeds
  • 1 ts Cumin seeds
  • 4 Whole garlic cloves, peeled
  • 1 Half-inch piece fresh ginger, peeled
  • 2 Dried red chiles, stemmed
  • 1 tb Lemon juice
  • 2 tb Mustard oil or light olive oil
  • 1 c Finely chopped onion
  • 1 1/2 c Chopped tomato
  • 1/4 c To 1/2 cup water
  • Freshly cooked basmati or long-grain rice

Directions:

This dish was popular with the Bengal Lancers regiment around the turn of the century. For a change of pace, try it over pasta or Indian basmati rice.
 
Sprinkle shrimp with salt and turmeric. Toss well to coat; cover and set aside for 15 minutes.
 
Combine mustard, cumin, garlic, ginger, chiles and lemon juice in a blender and puree. Set aside.
 
Heat oil in a large heavy skillet over medium-high heat. Add onions and cook until soft, about 3 minutes.
 
Add pureed spice mixture. Cook, stirring, until fragrant, about 5 minutes.
 
Stir in tomato and cook until soft. Add shrimp, stir gently to coat them evenly.
 
Pour in the water and bring to a boil, stirring constantly.
 
Reduce heat to medium, cover, and cook until shrimp are just opaque, about 5 minutes.
 
Mound rice into heated serving plates. Spoon curry over and serve.
 
Note: Basmati rice has a distinctive nutty flavor. It is available at Indian, Middle Eastern, some specialty food stores and supermarkets.
 
PER SERVING (not counting rice): 375 calories, 40 g protein, 15 g carbohydrate, 17 g fat (3 g saturated), 279 mg cholesterol, 279 mg sodium, 3 g fiber.
 
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini