Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg 2 Dried red chiles, stemmed
1 lb Medium shrimp, peeled, 1 tb Lemon juice
-deveined, tails left on 2 tb Mustard oil or light olive
1/2 ts Salt -oil
1/4 ts Turmeric 1 c Finely chopped onion
1/2 ts Mustard seeds 1 1/2 c Chopped tomato
1 ts Cumin seeds 1/4 c To 1/2 cup water
4 Whole garlic cloves, peeled Freshly cooked basmati or
1 Half-inch piece fresh -long-grain rice
-ginger, peeled

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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