Yield: 2 Servings
Measure | Ingredient |
---|---|
\N \N | Stephen Ceideburg |
1 pounds | Medium shrimp, peeled, deveined, tails left on |
½ teaspoon | Salt |
¼ teaspoon | Turmeric |
½ teaspoon | Mustard seeds |
1 teaspoon | Cumin seeds |
4 \N | Whole garlic cloves, peeled |
1 \N | Half-inch piece fresh ginger, peeled |
2 \N | Dried red chiles, stemmed |
1 tablespoon | Lemon juice |
2 tablespoons | Mustard oil or light olive oil |
1 cup | Finely chopped onion |
1½ cup | Chopped tomato |
¼ cup | To 1/2 cup water |
\N \N | 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.
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.