Jhinka Masala (bengal Lancers Shrimp Curry) Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
1 lbs: Medium shrimp, peeled, deveined, tails left on
1/2 tsp: Salt,
1/4 tsp: Turmeric,
1/2 tsp: Mustard seeds,
1 tsp: Cumin seeds,
4: Whole garlic cloves, peeled
1: Half-inch piece fresh ginger, peeled
2: Dried red chiles, stemmed
1 tbsp: Lemon juice,
2 tbsp: Mustard oil or light olive oil,
1 cup: Finely chopped onion,
1 1/2 cup: Chopped tomato,
1/4 cup: To 1/2 cup water,
Freshly cooked basmati or long-grain rice,
Directions:
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.
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.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
Source from luhu.jp
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.
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.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
Source from luhu.jp