MMMMM----- Recipe via Meal-Master (tm) v8.02

     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.

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