Category: Seafood
Rating: 5.00
Servings: 2


Ingredients


1 lb medium shrimp, peeled, deveined, ta; ils left on
1/2 teaspoon salt
1/4 teaspoon turmeric
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
4 whole garlic cloves, peeled
1 half-inch piece fresh ginger, peele; d
2 dried red chiles, stemmed
1 tablespoon lemon juice
2 tablespoon 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
1 freshly cooked basmati or long-grai; n rice

Directions: How to Cook East: Bengal Lancers Shrimp Curry (Jhinka Mas


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.


=- Rate this Recipe -=


Very good

Good

Average

Poor

Very Poor


Related recipes:
Fish In Fiery Lemon-Coriander Sauce
Jhinga Vindaloo (Prawn Vindaloo)
Spicy Coconut Fish Fillets
Indian Fish Korma
Shrimp In Indian Sauce


Recent comments and reviews for this recipe:


No comments, so be the first!

Add your comment:

Name:
What is 17 minus four?
Your Comment (no html):