Jhinka Masala (Bengal Lancers Shrimp Curry)

• 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

Instructions

1. 1

   This dish was popular with the Bengal Lancers regiment around the turn of the century.

2. 2

   For a change of pace, try it over pasta or Indian basmati rice.

3. 3

   Sprinkle shrimp with salt and turmeric.

4. 4

   Toss well to coat; cover and set aside for 15 minutes.

5. 5

   Combine mustard, cumin, garlic, ginger, chiles and lemon juice in a blender and puree.

6. 6

   Set aside.

7. 7

   Heat oil in a large heavy skillet over medium-high heat.

8. 8

   Add onions and cook until soft, about 3 minutes.

9. 9

   Add pureed spice mixture.

10. 10

    Cook, stirring, until fragrant, about 5 minutes.

11. 11

    Stir in tomato and cook until soft.

12. 12

    Add shrimp, stir gently to coat them evenly.

13. 13

    Pour in the water and bring to a boil, stirring constantly.

14. 14

    Reduce heat to medium, cover, and cook until shrimp are just opaque, about 5 minutes.

15. 15

    Mound rice into heated serving plates.

16. 16

    Spoon curry over and serve.

17. 17

    Note: Basmati rice has a distinctive nutty flavor.

18. 18

    It is available at Indian, Middle Eastern, some specialty food stores and supermarkets.

19. 19

    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.