Bengal Lancers Shrimp Curry (Jhinka Masala) Recipe

• 1 lb Medium shrimp, peeled, deveined, tails left on
• 1/2 tsp Salt
• 1/4 tsp Turmeric
• 1/2 tsp Mustard seeds
• 1 tsp Cumin seeds
• 4 whl garlic cloves, peeled
• 1 x Half-inch piece fresh ginger, peeled
• 2 x Dry red chiles, stemmed
• 1 Tbsp. Lemon juice
• 2 Tbsp. Mustard oil or possibly light extra virgin olive oil
• 1 c. Finely minced onion
• 1 1/2 c. Minced tomato
• 1/4 c. To 1/2 c. water Freshly cooked basmati or possibly long-grain rice

1. This dish was popular with the Bengal Lancers regiment around the turn of the century.
2. For a change of pace, try it over pasta or possibly Indian basmati rice.
3. Sprinkle shrimp with salt and turmeric.
4. Toss well to coat; cover and set aside for 15 min.
5. Combine mustard, cumin, garlic, ginger, chiles and lemon juice in a blender and puree.
6. Set aside.
7. Heat oil in a large heavy skillet over medium-high heat.
8. Add in onions and cook till soft, about 3 min.
9. Add in pureed spice mix.
10. Cook, stirring, till fragrant, about 5 min.
11. Stir in tomato and cook till soft.
12. Add in shrimp, stir gently to coat them proportionately.
13. Pour in the water and bring to a boil, stirring constantly.
14. Reduce heat to medium, cover, and cook till shrimp are just opaque, about 5 min.
15. Mound rice into heated serving plates.
16. Spoon curry over and serve.
17. Note: Basmati rice has a distinctive nutty flavor.
18. It is available at Indian, Middle Eastern, some specialty food stores and supermarkets.

shrimp, salt, turmeric, seeds, cumin, garlic, fresh ginger, red chiles, lemon juice, oil, onion, tomato, water

Taken from cookeatshare.com/recipes/bengal-lancers-shrimp-curry-jhinka-masala-83461 (may not work)