Category: Seafood
Rating: 2.50
Servings: 2


Ingredients


1 stephen ceideburg
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 Jhinka Masala (Bengal Lancers Shrimp Curry)


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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip


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Related recipes:
Bu Pad Phom Kari (Curried Crab Claws)
Tandoori Shrimp
Fish Korma (North Indian)
Fish In Tomato Sauce (Machi Hazur Pasand)
Jhinka Masala (Bengal Lancers Shrimp Curry)


Recent comments and reviews for this recipe:

Kathi Martinez writes:

What is the ingredient stephen ceideburg?

Posted on 14 Jul 2016, 23:50 ET

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