Narial Jheenga Bombay Coconut Shrimps 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.

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 (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.

POMEGRANATE SHRIMP (ANARDANA JHEENGA)

Steps:

• Crush 3 cloves of garlic with half the ginger to form a paste.
• Add turmeric, lemon juice, salt and shrimp,cover and marinate in the fridge for 30 minutes.
• Heat 2 tsp oil in a saucepan over medium heat add remaining garlic, stir, add coriander, red pepper, tomato and cook 5 minutes until thickened.
• Add chili powder, remaining ginger and 6 tbsp water, cook until reduced by half.
• Stir in garam masala, set aside.
• Heat remaining oil in a skillet.
• Add cumin seeds and stir.
• Aadd birds eye chiles, shrimp and marinade, and sauce and cook until shrimp turns pink, 8-10 minutes.
• Stir in fenugreek, add pomegranate seeds.
• Garnish with cilantro and serve over white rice.