East: bengal lancers shrimp curry (jhinka mas

2 Servings

Ingredients

Quantity Ingredient
1 pounds Medium shrimp, peeled, deveined, tails left on
½ teaspoon Salt
¼ teaspoon Turmeric
½ teaspoon Mustard seeds
1 teaspoon Cumin seeds
4 Whole garlic cloves, peeled
1 Half-inch piece fresh ginger, peeled
2 Dried red chiles, stemmed
1 tablespoon Lemon juice
2 tablespoons Mustard oil or light olive oil
1 cup Finely chopped onion
1½ cup Chopped tomato
¼ cup To 1/2 cup water
Freshly cooked basmati or long-grain rice

Directions

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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