Jhinga Mughlai Kari - Shrimp In Yogurt Curry

Recipe Ingredients

2/3 cup	157ml	Yogurt
2/3 lb	302g / 10oz	Onions - chopped
1 1/2 oz	42g	Cashew nuts
2 1/2 cups	592ml	Water
8 oz	227g	Shrimp
1/4 cup	59ml	Vegetable oil
1 teaspoon	5ml	Ground turmeric
1 1/2 teaspoons	7.5ml	Ground coriander
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground red pepper
1 teaspoon	5ml	Garam masala
		Salt to taste
2 teaspoons	10ml	Tomato paste

Recipe Instructions

Heat oil and fry onions until brown. Drain on a paper towel and let cool. In an electric blender, blend cashew nuts as fine as possible. Add fried onions, yogurt and water, and blend, This is the Curry Base for this recipe. Pour the Curry Base into the same pan in with the onions were browned, add the spices, water and salt. Simmer for 15-20 minutes. Serve hot with rice. Instead of shrimp, you may add beef, chicken, lamb, or vegetables.

Source:
Cooking with Curry - Renu Arora

Rating

Average rating:

1 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.