Bhagari Jhinga Coconut Curry Shrimp Recipes

INDIAN STIR-FRIED SHRIMP IN CREAM SAUCE (BHAGARI JHINGA)

Steps:

• 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.

BHAGARI JHINGA (COCONUT CURRY SHRIMP)

Steps:

• 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.

NARIAL JHEENGA (BOMBAY COCONUT SHRIMPS)

Steps:

• Spread out the coconut flakes in a 10-inch microwave-proof pie plate or dish. Toast, uncovered, at 100 percent power in a 650- to 700-watt microwave carousel oven for 3 to 5 minutes, or until lightly golden. Stir once during the cooking time. (The coconut will color unevenly.) Remove from the oven and set aside to cool.
• Place the shrimps in a bowl. Add the remaining ingredients and mix well to coat the shrimps. Lift the shrimps by their tails and dip them one at a time in the toasted coconut. Coat them evenly but lightly. Arrange the shrimps in the microwave-proof pie plate or dish, petal fashion, with the tails toward the center of the pan.
• Cook, covered, at 100 percent power in the microwave oven for 1 to 2 minutes, or until the shrimps are just done. They should be pink and firm. Remove and serve.

BHAGARI JHINGA - PRAWNS IN TOMATO CREAM SAUCE

Steps:

• To 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.
• Slowly add coconut milk or cream, mix.
• Set aside.
• To 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.
• Stir until garlic turns medium brown and put in prawns.
• Stir until prawns turn opaque most of the way through and put in sauce.
• Turn heat to medium and just heat sauce through until it begins to simmer.
• By then prawns should be cooked through.
• Turn of heat.
• Serve with rice.