Bhagari Jhinga - Prawns in Tomato Cream Sauce
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
Sauce
- 1 tablespoon tomato puree
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon sugar
- 1 teaspoon garam masala
- 1⁄2 teaspoon ground roasted cumin seeds
- 1⁄4 teaspoon chili powder (to taste)
- 3 tablespoons coriander leaves, finely chopped
- 1 fresh green chili pepper, finely chopped
- 1 tablespoon lemon juice
- 1 (7 ounce) can coconut milk, well stirred or (7 ounce) can heavy cream
-
For stir-frying prawns
- 3 tablespoons vegetable oil
- 1 teaspoon black mustard seeds
- 3 garlic cloves, finely chopped
- 15 fresh curry leaves
- 1 1⁄4 lbs medium uncooked prawns, peeled and deveined
directions
- 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.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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