East: Bengal Lancers Shrimp Curry (jhinka Mas

I was weeping in the most bitter contrition of my heart, when I heard the voice of children from a neighboring house chanting, “Take up and read; take up and read.” I could not remember ever having heard the like, so checking the torrent of my tears, I arose, interpreting it to be no other than a command from God to open the book and read the first chapter I should find. Eagerly then I returned to the place where I had laid the volume of the apostle. I seized, opened, and in silence read that section on which my eyes first fell: “Not in revelry and drunkenness, not in licentiousness and lewdness, not is strife and envy; but put on the Lord Jesus Christ, and make no provision for the flesh, to fulfill its lusts.” No further would I read, nor did I need to. For instantly at the end of this sentence, it seemed as if a light of serenity infused into my heart and all the darkness of doubt vanished away.

Augustine

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

INGREDIENTS

1	lb	Medium shrimp, peeled
		deveined tails left on
1/2	t	Salt
1/4	t	Turmeric
1/2	t	Mustard seeds
1	t	Cumin seeds
4		Whole garlic cloves, peeled
1		Half-inch piece fresh
		ginger peeled
2		Dried red chiles, stemmed
1	T	Lemon juice
2	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 362 Calories From Fat: 147 Total Fat: 16.6g Cholesterol: 285.8mg Sodium: 2130mg Potassium: 777.5mg Carbohydrates: 20.2g Fiber: 3.6g Sugar: 8g Protein: 33.9g