bhagari jhinga - prawns in tomato cream sauce
From Madhur Jaffrey's Quick and Easy Indian Cooking.
prep time
15 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 tablespoon tomato puree
- 3/4 teaspoon salt
- 1/4 teaspoon sugar
- 1 teaspoon garam masala
- 1/2 teaspoon ground roasted cumin seeds
- 1/4 teaspoon chili powder, to taste
- 3 tablespoons coriander leaves, finely chopped
- 1 - fresh green chili pepper, finely chopped
- 1 tablespoon lemon juice
- 1 7-oz cans coconut milk, well stirred (or 7-oz heavy cream)
- FOR STIR-FRYING PRAWNS:
- 3 tablespoons vegetable oil
- 1 teaspoon black mustard seeds
- 3 - garlic cloves, finely chopped
- 15 - fresh curry leaves
- 1 1/4 pounds medium uncooked prawns, peeled and deveined
How To Make bhagari jhinga - prawns in tomato cream sauce
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Step 1To 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.
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Step 2Slowly add coconut milk or cream, mix. Set aside.
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Step 3To 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.
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Step 4Stir until garlic turns medium brown and put in prawns. Stir until prawns turn opaque most of the way through and put in sauce.
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Step 5Turn heat to medium and just heat sauce through until it begins to simmer. By then prawns should be cooked through.
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Step 6Turn off heat.
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Step 7Serve with rice.
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