East: Bengal Lancers Shrimp Curry (Jhinka Mas
- 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.
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.
