Shrimp Curry (Jhinka Masala)

30 minutes Prep: 15 minutes Cook: 15 minutes

653 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

1	pound	shrimp	medium, , deveined, tails left on
1/2	teaspoon	salt
1/4	teaspoon	turmeric
1/2	teaspoon	mustard seeds
1	teaspoon	cumin seeds
4	each	garlic cloves
1	each	ginger	half-inch piece fresh,
2	each	red chili peppers	stemmed, dried
1	tablespoon	lemon juice
2	tablespoons	mustard oil	or light olive oil
1	cup	onion	finely chopped
1 1/2	cups	tomato
1/2	cup	water
1	x	rice	freshly cooked basmati

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.

Add your comment

Serving Size 530g

Amount per Serving

Calories 653 5% of calories from fat