Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga)
Ingredients
- 1 tablespoon tomato paste
- ½ teaspoon salt
- 1 teaspoon white sugar
- 1 teaspoon garam masala
- ½ teaspoon ground cumin
- ⅛ teaspoon red pepper flakes
- 3 tablespoons finely chopped fresh cilantro
- 1 fresh jalapeño pepper, chopped
- 1 tablespoon fresh lemon juice
- 1 cup coconut milk
- 3 tablespoons vegetable oil
- 1 teaspoon black mustard seed
- 3 cloves garlic, minced
- 1 ¼ pounds medium shrimp - peeled and deveined
- 1 tablespoon cornstarch
- 1 tablespoon cold water
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Instructions
- Whisk tomato paste, salt, sugar, garam masala, ground cumin seed, red pepper flakes, cilantro, jalapeño, lemon juice, and coconut milk together in a large bowl. Set aside.
- Heat oil in a wok or large skillet over medium-high heat. When oil is hot, add 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 opaque, about 2 minutes. Add coconut sauce to the wok and cook until sauce begins to simmer. Mix cornstarch and water together in a small bowl, and stir into sauce. Continue cooking until mixture thickens.
Source
Original recipe: View Original