East: bengal lancers shrimp curry (jhinka mas
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Medium shrimp, peeled, deveined, tails left on |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Turmeric |
| ½ | teaspoon | Mustard seeds |
| 1 | teaspoon | Cumin seeds |
| 4 | Whole garlic cloves, peeled | |
| 1 | Half-inch piece fresh ginger, peeled | |
| 2 | 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 |
| Freshly cooked basmati or long-grain rice | ||
Directions
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.