Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga)

This Indian-style stir-fried shrimp dish in a creamy, mildly spiced sauce is easy to prepare and makes a satisfying meal when served over basmati rice.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 338 Calories

Ingredients

• 1 tablespoon cold water
• 1 teaspoon white sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• 1 cup coconut milk
• 3 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon garam masala
• 1 fresh jalapeno pepper, chopped
• 1 teaspoon black mustard seed
• 3 tablespoons finely chopped fresh cilantro
• 0.5 teaspoon salt
• 0.5 teaspoon ground cumin
• 0.125 teaspoon ground red pepper
• 1.25 pounds medium shrimp - peeled and deveined

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.