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Ingredientes
- 1 lb Medium shrimp, peeled, deveined, tails left on
- 1/2 tsp Salt
- 1/4 tsp Turmeric
- 1/2 tsp Mustard seeds
- 1 tsp Cumin seeds
- 4 whl garlic cloves, peeled
- 1 x Half-inch piece fresh ginger, peeled
- 2 x Dry red chiles, stemmed
- 1 Tbsp. Lemon juice
- 2 Tbsp. Mustard oil or possibly light extra virgin olive oil
- 1 c. Finely minced onion
- 1 1/2 c. Minced tomato
- 1/4 c. To 1/2 c. water Freshly cooked basmati or possibly long-grain rice
Direcciones
- 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 possibly Indian basmati rice.
- Sprinkle shrimp with salt and turmeric. Toss well to coat; cover and set aside for 15 min.
- 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 in onions and cook till soft, about 3 min.
- Add in pureed spice mix. Cook, stirring, till fragrant, about 5 min.
- Stir in tomato and cook till soft. Add in shrimp, stir gently to coat them proportionately.
- Pour in the water and bring to a boil, stirring constantly.
- Reduce heat to medium, cover, and cook till shrimp are just opaque, about 5 min.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 425g | |
| Recipe makes 2 servings | |
| Calories 422 | |
| Calories from Fat 166 | 39% |
| Total Fat 18.7g | 23% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 345mg | 115% |
| Sodium 927mg | 39% |
| Potassium 807mg | 23% |
| Total Carbs 14.36g | 4% |
| Dietary Fiber 2.8g | 9% |
| Sugars 6.0g | 4% |
| Protein 48.19g | 77% |
