Bengal Lancers Shrimp Curry (Jhinka Masala)
| Yield: | 2 Servings |
| Categories: | Shellfish, Curry, Indian |
| 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 |
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