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  1. MMMMM-- Recipe via Meal-Master (tm) v8.02

  2. Title: EAST: BENGAL LANCERS SHRIMP CURRY (JHINKA MASALA)

  3. Categories: Indian, Seafoods

  4. Yield: 2 servings

  5. 1 lb Medium shrimp, peeled,

  6. -deveined, tails left on

  7. 1/2 ts Salt

  8. 1/4 ts Turmeric

  9. 1/2 ts Mustard seeds

  10. 1 ts Cumin seeds

  11. 4 Whole garlic cloves, peeled

  12. 1 Half-inch piece fresh

  13. -ginger, peeled

  14. 2 Dried red chiles, stemmed

  15. 1 tb Lemon juice

  16. 2 tb Mustard oil or light olive

  17. -oil

  18. 1 c Finely chopped onion

  19. 1 1/2 c Chopped tomato

  20. 1/4 c To

  21. 1/2 cup water

  22. Freshly cooked basmati or -long-grain rice

  23. Sprinkle shrimp with salt and turmeric. Toss well to coat; cover and set aside for 15 minutes. Combine mustard, cumin, garlic, ginger,

  24. chiles and lemon juice in a blender and puree. Set aside. Heat oil in

  25. a large heavy skillet over medium-high heat. Add onions and cook

  26. until soft, about 3 minutes. Add pureed spice mixture. Cook,

  27. stirring, until fragrant, about 5 minutes. Stir in tomato and cook

  28. until soft. Add shrimp, stir gently to coat them evenly. Pour in the

  29. water and bring to a boil, stirring constantly. Reduce heat to

  30. medium, cover, and cook until shrimp are just opaque, about 5

  31. minutes. Mound rice into heated serving plates. Spoon curry over and serve. Note: Basmati rice has a distinctive nutty flavor. It is

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

  33. MMMMM

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