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Bhagari Jhinga - Prawns in Tomato Cream Sauce Recipe - Cooking Index

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Bhagari Jhinga - Prawns in Tomato Cream Sauce

Cuisine: Indian
Courses: Dressings, Starters and appetizers
Serves: 4 people

Recipe Ingredients

  Sauce
1 tablespoon 15mlTomato puree
3/4 teaspoon 3.8mlSalt
1/4 teaspoon 1.3mlSugar
1 teaspoon 5mlGaram masala
1/2 teaspoon 2.5mlGround roasted cumin seeds
1/4 teaspoon 1.3mlChili powder - or to taste
3 tablespoons 45mlCoriander leaves - finely chopped
1   Fresh green chili pepper - finely chopped
1 tablespoon 15mlLemon juice
1   Coconut milk - well stirred, or cream
  For stir-frying prawns
3 tablespoons 45mlVegetable oil
1 teaspoon 5mlBlack mustard seeds
3   Garlic - finely chopped
15   Fresh curry leaves
1 1/4 lbs 567g / 20ozMedium-sized uncooked prawns - peeled and
  Deveined

Recipe Instructions

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 tablespoons water; mix well. Slowly ad 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 seed pop, a few seconds, add garlic and curry leaves. Sir until garlic tuns medium brown and put in prawns. Stir until prawns turn opaque most of the way though 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.

Source:
Madhur Jaffrey's Quick and Easy Indian Cooking

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