| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Indian |
Indian, Shellfish, Curry |
2 |
Servings |
INGREDIENTS
|
|
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 |
|
5 |
minutes. |
INSTRUCTIONS
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
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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