Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga)

Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga)

61
DEBMCE4 4

"This dish is not too spicy, and is very easy to make. It is best served over basmati rice."

Ingredients

30 m {{adjustedServings}} servings 338 cals
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Nutrition

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  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 216 mg
  • 72%
  • Sodium:
  • 582 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin seed, ground red pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk. Set coconut sauce aside.
  2. Heat oil in a wok or frying pan over medium-high heat. When oil is hot, add the mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown. Add shrimp, and cook until shrimp is opaque; this should take only a minute or two. Pour the coconut sauce over the shrimp; cook until the sauce begins to simmer. In a small bowl, mix together cornstarch and water; stir into the sauce, and continue cooking until thick.
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Reviews

61
  1. 77 Ratings

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Fabulous dish! I have found a few recipes that I consider restaurant quality, and this is definitely one of them. I added a bag of frozen scallops with the juices and still had lots of sauce.....

I initially made this as written, and I have to agree with the other reviewers who said it was lacking flavor. However, with a few tweaks, this was one of the best Indian dishes I have made in a...

This recipe was fantastic. My picky eater husband licked his plate clean. This is definitely a keeper. I too omitted the mustard seeds, I didn't have them. Not sure why others found the recipe...