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Receta East: Bengal Lancers Shrimp Curry (Jhinka Mas
by Global Cookbook

East: Bengal Lancers Shrimp Curry (Jhinka Mas
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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

  1. Sprinkle shrimp with salt and turmeric. Toss well to coat; cover and set aside for 15 min.
  2. Combine mustard, cumin, garlic, ginger, chiles and lemon juice in a blender and puree. Set aside.
  3. Heat oil in a large heavy skillet over medium-high heat. Add in onions and cook till soft, about 3 min.
  4. Add in pureed spice mix. Cook, stirring, till fragrant, about 5 min.
  5. Stir in tomato and cook till soft. Add in shrimp, stir gently to coat them proportionately.
  6. 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.
  7. Mound rice into heated serving plates. Spoon curry over and serve.
  8. Note: Basmati rice has a distinctivenutty flavor. It is available at Indian, Middle Eastern, some specialty food stores and supermarkets.