Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga)52 Reviews
- Prep: 20 min
- Cook: 10 min
- Ready In: 30 min
“This dish is not too spicy, and is very easy to make. It is best served over basmati rice.” - by DEBMCE4
Original recipe yields 4 servings
- 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.
- 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.
Amount Per Serving (4 total)
- 338 cal
- 23.9 g
- 7.3 g
Based on a 2,000 calorie diet
Reviews (52)Rate This Recipe
"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...enoug..." See moreh to add a veggie next time. I used regular mustard seeds and they tasted wonderful. The spices blend nicely, yet you can taste them individually at times too. This deserves more than 5 stars!"
"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 long ..." See morelong time. You just have to play around with the spices until it's how you like it (obviously). Thanks!"
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