Name: East: Bengal Lancers Shrimp Curry (Jhinka Mas
Ingredients: 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

Idols are powerful, but two realities cause our hearts to become dissatisfied with idols. The first is that we are created in the image of God and created for God; nothing else will give us eternal purpose or everlasting joy. When we choose to set up a dead, powerless idol and worship at its feet, then we are attended to by a dead, powerless idol that pleases temporarily and superficially. Money disappears. Fame fades away. Children grow up and leave. Our friends fail us. Control is elusive. God alone – in all of His beauty and grace – can promise us joy forever. The second reality that causes our hearts to grow dissatisfied with idols is the grace of God. God is too good to allow His children to worship something or someone that will not satisfy. He is so good that He either wrenches our idols from our hands or makes us miserable as long as we clench and grasp.

Dan Wickert

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Indian	Indian, Seafood	2	Servings

INGREDIENTS

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

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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