BENGAL LANCERS SHRIMP CURRY OR COL. SKINNER'S SHRIMP CURRY




Lt. Colonel James Skinner or ‘Sikandar Sahib’ was the son of a Scottish British Army officer attached to the East India Company and his Rajput wife. James Skinner (1778-1841) also known as 'Sikander Sahib founded the Irregular Cavalry called 'Skinner's Horse' or the 'Yellow Boys' after their distinctive uniform in plains of Hansi in 1803. The two cavalry regiments he raised for the British were known as 1st Skinner's Horse and 3rd Skinner's Horse (formerly 2nd Skinner's Horse)  the most famous cavalry regiments during the Raj. Brought up by Christian and Hindu parents, he married a Muslim. As a tribute for his recovery from battle wounds he built the famous St. James Church which is also known as Skinner’s Church at Kashmiri Gate in Delhi in 1836. It is reported that he also built a mosque and a temple in Delhi.
Skinner’s Horse Regiment , which is still part of the Indian Army was renamed the 1st Bengal Cavalry and then again renamed as the The Bengal Lancers. The recipe for this Shrimp Curry purportedly originated in this Army Regiment Mess (and was later incorporated in the menus of the other Regimental Messes during the time of the Raj), hence the name Bengal Lancers Shrimp Curry. Incidentally, a Sweet mango Chutney is also attributed to Lt. Col James Skinner aptly called Col Skinner’s Mango Chutncy

RECIPE FOR THE BENGAL LANCERS SHRIMP CURRY
Serves 6   Preparation and cooking Time 45 minutes
Ingredients
1 kg medium size Shrimps / Prawns (cleaned and de-veined)
2 medium size tomatoes chopped
3 onions sliced finely
2 teaspoons chillie powder
½ teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder (optional)
Salt to taste
1 teaspoon chopped ginger
2 teaspoons chopped garlic
3 tablespoons oil
2 tablespoons vinegar
1. Marinate the shrimps / prawns with the chillie powder, turmeric powder, cumin powder, coriander powder, vinegar and salt and keep aside for 15 minutes.
2. Heat the oil in a pan and fry the onions and the chopped garlic and ginger till golden brown.
3. Add the tomatoes and fry till the tomatoes turn pulpy.
4. Add the marinated prawns / shrimps and mix well. Fry for 2   minutes on high heat.
5. Add 1 cup of water and cook on medium heat for about 15 to 20 minutes till the prawns / shrimps are cooked.
The gravy should be semi-dry. Garnish with chopped coriander leaves
Serve with rice, Bread or Chapattis

ANGLO-INDIAN PORK PICKLE


A delicious accompaniment with White Steamed Rice and Pepper Water or Dol Curry!!

Ingredients

½ kg boneless pork preferably without fat, cut into small bits
3 tablespoons chillie powder
½ teaspoon turmeric powder
2 teaspoons cumin powder
1 teaspoon mustard powder
1 teaspoon all fenugreek (methi)  powder
1 tablespoon chopped garlic
1 teaspoon chopped ginger
1 teaspoon black salt (optional)
Salt to taste
1 cup Refined Oil or Sesame oil
2 cups vinegar
 
Method
1. Wash the pork well and leave to dry for some time.
2. Heat the oil in a pan and sauté the garlic and ginger till light brown.
3. Add the pork and fry well till the pork hardens and is almost dry
4. Mix in the chillie powder, cumin powder, mustard powder, fenugreek (methi) powder, turmeric, vinegar, black salt and salt and mix well.
5. Cook on low heat till the pork is cooked and the gravy is almost dry.
6. Remove from heat and cool the pickle.
7. When completely cold, store in Bottles and use when required.
This pickle will last for about a month.