Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga)
SUBMITTED BY: DEBMCE4
"This dish is not too spicy, and is very easy to make. It is best served
over basmati rice."
Original recipe yield:
4 servings
PREP TIME 20 MinCOOK TIME 10 MinREADY IN 30 Min
INGREDIENTS
1 tablespoon tomato paste
1/2 teaspoon salt
1 teaspoon white sugar
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/8 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 1/4 pounds medium shrimp - peeled and deveined
1 tablespoon cornstarch
1 tablespoon cold water
DIRECTIONS
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.
Beauty is eternity gazing at itself in a mirror.
Kahlil Gibran
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