Bengal Lancers Shrimp Curry (Jhinka Masala)

Title: BENGAL LANCERS SHRIMP CURRY (JHINKA MASALA)

Categories: Indian, Shellfish, Curry

Yield: 2 servings

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

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.

375 calories,

40 g protein,

17 g fat (3 g saturated),

279 mg cholesterol,

279 mg

sodium, 3 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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