Home / MIXED RECIPES / Bhagari Jhinga: Indian Shrimp Curry Recipe

Bhagari Jhinga: Indian Shrimp Curry Recipe


1 tablespoon tomato paste
3/4 teaspoon salt
1/4 teaspoon sugar
1 teaspoon garam masala
1/2 teaspoon ground roasted cumin seeds
1/4 teaspoon cayenne pepper
3 tablespoons finely chopped fresh cilantro
1 hot green chile, finely chopped
1 teaspoon fresh lemon juice
7 ounces coconut milk, well stirred
***Shrimp or Fish Ingredients***
3 tablespoons vegetable oil
1 teaspoon black mustard seeds
3 cloves garlic, finely chopped
10 curry leaves (note instructions are different for fresh or dried)
1 1/4 pound medium shrimp, peeled and deveined
1 1/2 pound firm fish (like mahi mahi) in 1″ dice



To make the sauce: Put the tomato sauce in a bowl. Add the salt, sugar, garam masala, cumin, cayenne, cilantro, green chile, lemon juice, dried curry leaves and 1 Tbsp water. Mix well, slowly adding coconut milk until completely blended. Set aside.

To complete: Put the oil in a wok or frying pan over medium-high heat. When the oil is hot, put in the mustard seeds. When mustard seeds begin to pop — a few seconds — add the garlic and fresh curry leaves, if using. Stir and fry till garlic turns medium brown, add shrimp or fish. Stir until shrimp or fish are opaque most of the way through. Add the sauce, turn heat to medium and heat till the sauce begins to simmer. Turn off heat and serve.

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