Title: Bengal lancers shrimp curry (jhinka masala)
 Categories: Indian, Shellfish, Curry
      Yield: 2 Servings
 
           Stephen Ceideburg
      1 lb Medium shrimp, peeled,
           -deveined, tails 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, peeled
      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
           Freshly cooked basmati or
           -long-grain rice
 
  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.