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Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga)
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Luscious shrimp in a creamy coconut-cumin sauce, spiced with garam masala and cilantro, finished with a hint of zesty lemon. Quick and mild, a breeze to prepare.
Ingredients:
  • 1 tablespoon tomato paste
  • 1 teaspoon white sugar
  • 1 teaspoon garam masala
  • 0.5 teaspoon ground cumin
  • 0.125 teaspoon ground red pepper
  • 3 tablespoons finely chopped fresh cilantro
  • 1 fresh jalapeno pepper, chopped
  • 1 tablespoon fresh lemon juice
  • 1 cup coconut milk
  • 3 tablespoons vegetable oil
  • 1 teaspoon black mustard seed
  • 3 cloves garlic, minced
  • 1.25 pounds medium shrimp - peeled and deveined
  • 1 tablespoon cold water
Instructions:
  • Combine tomato paste, salt, sugar, garam masala, cumin, red pepper, cilantro, jalapeno, lemon juice, and coconut milk in a medium bowl to create a flavorful coconut sauce.
  • In a hot wok or frying pan, sizzle mustard seeds in oil until they pop. Mix in garlic until fragrant and slightly browned. Add shrimp and cook until opaque. Pour in coconut sauce and bring to a simmer. Thicken the sauce with cornstarch mixed with water.

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