Try this Bengal Lancers Shrimp Curry (Jhinka Masala) recipe, or contribute your own.
Suggest a better descriptionThis 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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Serving Size: 1 Serving (517g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 102 | ||
Calories from Fat: 8 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.3mg | 1 % | |
Potassium 579mg | 15 % | |
Total Carbohydrate 23.3g | 7 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 18.2g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 102
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