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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|Serving Size: 1 Serving (517g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 8 (8%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 102
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