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Title: Bengal Lancers Shrimp Curry (Jhinka Masala)
Yield: 2 Servings

Ingredients

      1    stephen ceideburg
      1 lb medium shrimp, peeled,
           -deveined, ta; ils left on
    1/2 ts salt
    1/4 ts turmeric
    1/2 ts mustard seeds
      1 ts cumin seeds
      4    whole garlic cloves, peeled
      1    half-inch piece fresh
           -ginger, peele; d
      2    dried red chiles, stemmed
      1 tb lemon juice
      2 tb mustard oil or light olive
           -oil
      1 c  finely chopped onion
  1 1/2 c  chopped tomato
    1/4 c  to 1/2 cup water
      1    freshly cooked basmati or
           -long-grai; n rice

Instructions

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.

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