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bhagari jhinga - prawns in tomato cream sauce

(1 rating)
lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

From Madhur Jaffrey's Quick and Easy Indian Cooking.

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 10 Min
method Stove Top

Ingredients For bhagari jhinga - prawns in tomato cream sauce

  • 1 Tbsp
    tomato puree
  • 3/4 tsp
    salt
  • 1/4 tsp
    sugar
  • 1 tsp
    garam masala
  • 1/2 tsp
    ground roasted cumin seeds
  • 1/4 tsp
    chili powder, to taste
  • 3 Tbsp
    coriander leaves, finely chopped
  • 1
    fresh green chili pepper, finely chopped
  • 1 Tbsp
    lemon juice
  • 1 7-oz can
    coconut milk, well stirred (or 7-oz heavy cream)
  • FOR STIR-FRYING PRAWNS:
  • 3 Tbsp
    vegetable oil
  • 1 tsp
    black mustard seeds
  • 3
    garlic cloves, finely chopped
  • 15
    fresh curry leaves
  • 1 1/4 lb
    medium uncooked prawns, peeled and deveined

How To Make bhagari jhinga - prawns in tomato cream sauce

  • 1
    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.
  • 2
    Slowly add coconut milk or cream, mix. Set aside.
  • 3
    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.
  • 4
    Stir until garlic turns medium brown and put in prawns. Stir until prawns turn opaque most of the way through and put in sauce.
  • 5
    Turn heat to medium and just heat sauce through until it begins to simmer. By then prawns should be cooked through.
  • 6
    Turn off heat.
  • 7
    Serve with rice.
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