• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Bengal Lancers Shrimp Curry (Jhinka Masala)

  • Recipe Submitted by on

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


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

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

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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