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.
