Bengal Lancers Shrimp Curry (Jhinka Masala) Recipe

Name: Bengal Lancers Shrimp Curry (Jhinka Masala) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
This dish was popular with the Bengal Lancers regiment around the turn of the century.
2
For a change of pace, try it over pasta or possibly Indian basmati rice.
3
Sprinkle shrimp with salt and turmeric.
4
Toss well to coat; cover and set aside for 15 min.
5
Combine mustard, cumin, garlic, ginger, chiles and lemon juice in a blender and puree.
6
Set aside.
7
Heat oil in a large heavy skillet over medium-high heat.
8
Add in onions and cook till soft, about 3 min.
9
Add in pureed spice mix.
10
Cook, stirring, till fragrant, about 5 min.
11
Stir in tomato and cook till soft.
12
Add in shrimp, stir gently to coat them proportionately.
13
Pour in the water and bring to a boil, stirring constantly.
14
Reduce heat to medium, cover, and cook till shrimp are just opaque, about 5 min.
15
Mound rice into heated serving plates.
16
Spoon curry over and serve.
17
Note: Basmati rice has a distinctive nutty flavor.
18
It is available at Indian, Middle Eastern, some specialty food stores and supermarkets.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb Medium shrimp, peeled, deveined, tails left on, 1/2 tsp Salt, 1/4 tsp Turmeric, 1/2 tsp Mustard seeds, and more.

Yes, Bengal Lancers Shrimp Curry (Jhinka Masala) Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!