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| RECIPE FOR EAST: BENGAL LANCERS SHRIMP CURRY (JHINKA MASALA) |
Title: East: Bengal Lancers Shrimp Curry (jhinka Masala)
Category: Indian
Serves: 2
Ingredients:
| | Stephen Ceideburg | | 1.00 | lb | Medium shrimp, peeled, | | | deveined, tails left on | | 0.50 | ts | Salt | | 0.25 | ts | Turmeric | | 0.50 | ts | Mustard seeds | | 1.00 | ts | Cumin seeds | | 4.00 | | Whole garlic cloves, peeled | | 1.00 | | Half-inch piece fresh | | | ginger, peeled | | 2.00 | | Dried red chiles, stemmed | | 1.00 | tb | Lemon juice | | 2.00 | tb | Mustard oil or light olive | | | oil | | 1.00 | c | Finely chopped onion | | 1.50 | c | Chopped tomato | | 0.25 | c | To 1/2 cup water | | | Freshly cooked basmati or | | | long-grain rice |
Instructions:
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, 6/24/9 2.
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