This authentic Bengali shrimp curry, known as Jhinka Masala, delivers a burst of aromatic flavors with every bite. The dish features succulent medium shrimp simmered in a rich, spiced tomato and onion base, infused with the earthy warmth of cumin and mustard seeds. Fresh ginger, garlic, and dried red chiles provide a fragrant kick, while a splash of lemon juice brightens the deep, savory profile. Mustard oil adds a distinctive pungency that defines traditional Bengali cooking, though light olive oil works as a mild substitute. The result is a tender, flavorful stew that clings beautifully to grains. Perfect for a quick yet impressive weeknight dinner or a special occasion, this recipe captures the essence of home-style Indian cuisine. Serve it hot over steamed basmati rice to soak up the delicious sauce. It’s a satisfying, aromatic meal that brings the warmth of Bengal to your table with minimal effort and maximum flavor.
East: Bengal Lancers Shrimp Curry (Jhinka Mas)
Description
This authentic Bengali shrimp curry, known as Jhinka Masala, delivers a burst of aromatic flavors with every bite. The dish features succulent medium shrimp simmered in a rich, spiced tomato and onion base, infused with the earthy warmth of cumin and mustard seeds. Fresh ginger, garlic, and dried red chiles provide a fragrant kick, while a splash of lemon juice brightens the deep, savory profile. Mustard oil adds a distinctive pungency that defines traditional Bengali cooking, though light olive oil works as a mild substitute. The result is a tender, flavorful stew that clings beautifully to grains. Perfect for a quick yet impressive weeknight dinner or a special occasion, this recipe captures the essence of home-style Indian cuisine. Serve it hot over steamed basmati rice to soak up the delicious sauce. It&# 226;ÂÂs a satisfying, aromatic meal that brings the warmth of Bengal to your table with minimal effort and maximum flavor.Ingredients
Directions
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Devein the shrimp, leaving tails on, and sprinkle with salt and turmeric.
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Toss well to coat evenly; cover and set aside for 15 minutes to marinate.
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Combine mustard seeds, cumin seeds, garlic cloves, ginger, dried red chiles, and lemon juice in a blender.
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Puree until smooth and set the spice mixture aside.
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Heat mustard oil (or light olive oil) in a large heavy skillet over medium-high heat.
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Add finely chopped onions and cook until soft and translucent, about 3 minutes.
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Stir in the pureed spice mixture and cook, stirring frequently, until fragrant, about 5 minutes.
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Add chopped tomatoes and cook until they soften and break down, about 3-4 minutes.
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Gently stir in the marinated shrimp, ensuring they are evenly coated with the sauce.
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Pour in 1/4 to 1/2 cup of water and bring the mixture to a boil, stirring constantly.
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Reduce heat to medium, cover the skillet, and cook until shrimp are just opaque and cooked through, about 5 minutes.
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Mound freshly cooked basmati or long-grain rice into heated serving plates.
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Spoon the hot shrimp curry over the rice and serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 96.5kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.1g1%
- Cholesterol 172.5mg58%
- Sodium 355.3mg15%
- Total Carbohydrate 0.2g1%
- Dietary Fiber 0.0g0%
- Sugars 0.2g
- Protein 22.7g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
