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Bhagari Jhinga - Shrimp in Tomato-Cream
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Indian-style shrimp in aromatic tomato-cream sauce



  • Sauce:
  • 1 tbsp (15 ml) tomato puree
  • 1 tsp (5 ml) salt
  • 1/2 tsp (2 ml) sugar
  • 1 tsp (5 ml) garam masala
  • 1/2 tsp (2 ml) ground roasted cumin seeds (or regular cumin powder)
  • 1/4 tsp (1 ml) chili powder, or to taste
  • 3 tbsp (45 ml) coriander leaves, finely chopped
  • 1 fresh green chili pepper, finely chopped
  • 1 tbsp (15 ml) lemon juice
  • 8 oz (224 grm). thick coconut milk, or heavy cream
  • For Shrimp:
  • vegetable oil for stir-frying
  • 1 tsp (5 ml) mustard seeds
  • 4 cloves of garlic, minced
  • 15 fresh curry leaves (can substitute curry powder, but different taste)
  • 1-1/4 lbs (.6 kg). fresh shrimp, peeled and deveined
  • hot cooked rice
  • For sauce:
  • Put the tomato puree in a bowl.
  • Add the sauce ingredients, but wait on the coconut milk or cream.
  • Mix the tomato mixture well and add one tbsp of water to this.
  • Slowly whisk in the coconut milk or cream and blend well; set aside.
  • For the shrimp:
  • Heat a few tbsp of oil in wok or large skillet over moderate-high heat.
  • Add the mustard seeds; when seeds begin to pop, add garlic and curry leaves.
  • Stir-fry until garlic gets lightly golden; add shrimp.
  • Stir-fry until shrimp are just about done and add sauce mixture.
  • Turn heat to medium and gently heat the sauce with the shrimp on a simmer until sauce is heated through.
  • When shrimp and sauce are cooked and heated, remove from heat and serve with rice.
Delicious and easy dish from india; good beginner recipe and very tasty!

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