East Bengal Lancers Shrimp Curry Jhinka Mas

Ingredients

1 lb medium shrimp, peeled, deveined, ta, ils left on 1/2 tsp salt 1/4 tsp turmeric 1/2 tsp mustard seeds 1 tsp cumin seeds 4 whole garlic cloves, peeled 1 half-inch piece fresh ginger, peele, d 2 dried red chiles, stemmed 1 tbsp lemon juice 2 tbsp 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

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Preparation
 
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.

 

 
Servings: 2

 

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