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  • Bengal Lancers Shrimp Curry (Jhinka Masala)

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    Bengal Lancers Shrimp Curry (Jhinka Masala)
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb 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 whl garlic cloves, peeled
    • 1 x Half-inch piece fresh ginger, peeled
    • 2 x Dry red chiles, stemmed
    • 1 Tbsp. Lemon juice
    • 2 Tbsp. Mustard oil or possibly light extra virgin olive oil
    • 1 c. Finely minced onion
    • 1 1/2 c. Minced tomato
    • 1/4 c. To 1/2 c. water Freshly cooked basmati or possibly long-grain rice

    Directions

    1. 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 possibly Indian basmati rice.
    2. Sprinkle shrimp with salt and turmeric. Toss well to coat; cover and set aside for 15 min.
    3. Combine mustard, cumin, garlic, ginger, chiles and lemon juice in a blender and puree. Set aside.
    4. Heat oil in a large heavy skillet over medium-high heat. Add in onions and cook till soft, about 3 min.
    5. Add in pureed spice mix. Cook, stirring, till fragrant, about 5 min.
    6. Stir in tomato and cook till soft. Add in shrimp, stir gently to coat them proportionately.
    7. Pour in the water and bring to a boil, stirring constantly.
    8. Reduce heat to medium, cover, and cook till shrimp are just opaque, about 5 min.
    9. Mound rice into heated serving plates. Spoon curry over and serve.
    10. 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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