Side Pannel
Bengal Lancers Shrimp Curry (Jhinka Masala)
Bengal Lancers Shrimp Curry (Jhinka Masala)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Indian, Shellfish
Ingredients List
- 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.
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.
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