Jhinka masala (bengal lancers shrimp curry) Recipe

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Jhinka masala (bengal lancers shrimp curry)

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Central Asian, Curries, Indian, Seafood, Shrimp

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1	This dish was popular with the bengal lancers regiment around the turn of the century.
2	For a change of pace, try it over pasta or indian basmati rice.
3	Sprinkle shrimp with salt and turmeric.
4	Toss well to coat; cover and set aside for 15 minutes.
5	Combine mustard, cumin, garlic, ginger, chiles and lemon juice in a blender and puree.
6	Set aside.
7	Heat oil in a large heavy skillet over medium-high heat.
8	Add onions and cook until soft, about 3 minutes.
9	Add pureed spice mixture.
10	Cook, stirring, until fragrant, about 5 minutes.
11	Stir in tomato and cook until soft.
12	Add shrimp, stir gently to coat them evenly.
13	Pour in the water and bring to a boil, stirring constantly.
14	Reduce heat to medium, cover, and cook until shrimp are just opaque, about 5 minutes.
15	Mound rice into heated serving plates.
16	Spoon curry over and serve.
17	Note: basmati rice has a distinctive nutty flavor.
18	It is available at indian, middle eastern, some specialty food stores and supermarkets.
19	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.
20	Laxmi hiremath writing in the san francisco chronicle, 6/24/92