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

East: Bengal Lancers Shrimp Curry (Jhinka Mas

  • Recipe Submitted by on

Category: Indian, Seafood

 Ingredients List

  • 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


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.

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