Jhinga Mangaloree

　　This dish is from the southern Indian coastal state of Karnataka, where seafood is an important part of the diet. The shrimp has extraordinary flavor. I sometimes vary the recipe by adding 1 1/2 tablespoons unsweetened shredded coconut along with the mustard seeds, or 2 to 6 chopped small fresh green chiles with the scallion. Serve with green chutney or lemon wedges, lemon rice, and a raita.

　　

Ingredients

Makes 4 servings

　　1 pound medium shrimp, peeled and deveined

　　1/2 teaspoon cayenne pepper

　　1/4 teaspoon turmeric

　　1/4 teaspoon mustard powder

　　2 teaspoons fresh lemon juice

　　4 teaspoons canola oil

　　1/2 teaspoon cumin seeds or black mustard seeds

　　6 fresh or 10 frozen curry leaves, torn into pieces (optional)

　　3 tablespoons finely chopped scallion

　　Salt to taste

　　

Step 1

Rinse the shrimp and pat them dry on paper towels. Put them in a bowl and sprinkle with the cayenne, turmeric, mustard powder, and lemon juice. Stir gently to coat the shrimp evenly with the spices. Cover and refrigerate for 30 minutes.

　　

Step 2

When the shrimp have marinated, combine the oil, cumin or mustard seeds, and curry leaves, if using, in a large wok, frying pan, or kadai over medium-high heat. Cover, if using mustard seeds (the seeds splatter and pop), and cook until the cumin darkens and/or you hear the mustard seeds crackle, 1 to 2 minutes.

　　

Step 3

Add the shrimp and cook, stirring, 30 seconds, stirring often.

　　

Step 4

Add the chopped scallion and cook, stirring, until the shrimp turn pink all over, about 1 minute. Sprinkle with salt and serve hot.

　　Reprinted from Indian Home Cooking: A Fresh Introduction to Indian Food, With More Than 150 Recipes by Suvir Saran and Stephanie Lyness. Copyright © 2004 by Suvir Saran and Stephanie Lyness. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.Buy the full book from Amazon.