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  Recipe Home » Indian » East: Bengal Lancers Shrimp Curry (Jhinka Mas
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  East: Bengal Lancers Shrimp Curry (Jhinka Mas
  Category: Indian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 279
Ingredients:
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 Whole garlic cloves, peeled
1 Half-inch piece fresh ginger, peeled
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
Freshly cooked basmati or long-grain rice
Instructions:
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.
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