Home | Recipe: Jhinga Patia :: Shrimp with Lemon and Tomatoes
 
Ingredients:  
Shrimp.
peeled and deveined		 2 lbs (900 g)
Ghee or vegetable oil 1/4 cup (60 ml)
Black mustard seeds 1 tsp (5 ml)
Garlic 2-3 cloves
finely chopped
Tomatoes 4-6 ripe, - cored and coarsely chopped
Onion 1 med size
finely chopped
Dark brown sugar 2 Tbs (30 ml)
Chopped cilantro (coriander leaves) for garnish
Chopped, seeded jalapeno or other hot green chile
for garnish (optional)
[M] Lemon Juice 1/4 cup (60 ml)
[M] Salt and freshly ground pepper to taste
[M] Cayenne pepper 1/2 tsp (2 ml)
or to taste
[M] Turmeric 1 tsp (5 ml)
[M] Ground cumin 1 tsp (5 ml)
[M] Cider vinegar 1/4 cup (60 ml)
 
Procedure:

Whisk together the ingredients for the marinade [M] in a mixing bowl.
Add the shrimp, tossing to coat evenly, and marinate at room temperature for 30 minutes. Heat the ghee in a large heavy skillet over moderate heat until it is very hot and add the mustard seeds.
Immediately add the garlic and onion and saute, stirring frequently, until the onion is lightly browned, about 8 minutes.
Drain the marinade from the shrimp and add it to the skillet along with the tomatoes and brown sugar.
Cook, stirring frequently, for about 3 minutes.
Add the shrimp and cook, stirring frequently, until the shrimp are pink and firm, about 3 to 4 minutes.
Garnish with chopped cilantro and jalapeno if desired.

Serves 4 to 6.
 
Comments:

I have published many Indian recipes over the years, but I don't recall ever featuring seafood before. I should be shot for this oversight because, as a nation surrounded by warm tropical waters on two sides, a wide variety of fresh seafood is abundantly available.
Bon appetit from the Chef at Worldwide Recipes
 
Bangladeshi cooking is a culinary art-form. A taste tantalizing blend of wonderful and fragrant spices that will keep you coming back for more. Many non-Bangladeshis have probably eaten Bangladeshi food without knowing it.
For example, over 80 percent of the "Indian" restaurants in the U.K. serve Bangladeshi food. If you loved it, - it was probably Bangladeshi.

Bengali cooking is also known for it's wide array of sweets made from milk. Rasho-gollah, kalo-jam, shandesh, mishti doi, shemai, chamcham ... the names go on and on.