Bhagari Jhinga - Prawns in Tomato Cream Sauce

Vicki Butts (lazyme)


From Madhur Jaffrey's Quick and Easy Indian Cooking.


★★★★★ 1 vote

15 Min
10 Min
Stove Top


  • 1 Tbsp
    tomato puree
  • 3/4 tsp
  • 1/4 tsp
  • 1 tsp
    garam masala
  • 1/2 tsp
    ground roasted cumin seeds
  • 1/4 tsp
    chili powder, to taste
  • 3 Tbsp
    coriander leaves, finely chopped
  • 1
    fresh green chili pepper, finely chopped
  • 1 Tbsp
    lemon juice
  • 1 7-oz can(s)
    coconut milk, well stirred (or 7-oz heavy cream)

  • 3 Tbsp
    vegetable oil
  • 1 tsp
    black mustard seeds
  • 3
    garlic cloves, finely chopped
  • 15
    fresh curry leaves
  • 1 1/4 lb
    medium uncooked prawns, peeled and deveined

How to Make Bhagari Jhinga - Prawns in Tomato Cream Sauce


  1. To make sauce:
    Put tomato puree in bowl. Add salt, sugar, garam masala, ground roasted cumin seeds, chili powder, coriander leaves, green chili, lemon juice and 1 tablespoon water; mix well.
  2. Slowly add coconut milk or cream, mix. Set aside.
  3. To stir-fry prawns put oil in wok and set over med-high heat. When hot put in mustard seeds. As soon as seeds pop after a few seconds, add garlic and curry leaves.
  4. Stir until garlic turns medium brown and put in prawns.
    Stir until prawns turn opaque most of the way through and put in sauce.
  5. Turn heat to medium and just heat sauce through until it begins to simmer. By then prawns should be cooked through.
  6. Turn off heat.
  7. Serve with rice.

Printable Recipe Card

About Bhagari Jhinga - Prawns in Tomato Cream Sauce

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Indian

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