BHAGARI JHINGA (COCONUT CURRY SHRIMP)
Make and share this Bhagari Jhinga (Coconut Curry Shrimp) recipe from Food.com.
Provided by Member 610488
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin seed, ground red pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk. Set coconut sauce aside.
- Heat oil in a wok or frying pan over medium-high heat. When oil is hot, add the 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 shrimp is opaque; this should take only a minute or two. Pour the coconut sauce over the shrimp; cook until the sauce begins to simmer.
- In a small bowl, mix together cornstarch and water; stir into the sauce, and continue cooking until thick.
Nutrition Facts : Calories 781.5, Fat 24.5, SaturatedFat 13.1, Cholesterol 179.1, Sodium 1155.1, Carbohydrate 112.3, Fiber 1.3, Sugar 40, Protein 26.3
COCONUT CURRY SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the butter in a large skillet (I used nonstick) over medium-high heat. Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes. Remove to a plate and set aside.
- Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. Taste the sauce and add more salt, lime juice or honey, depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)
- Serve the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!
INDIAN STIR-FRIED SHRIMP IN CREAM SAUCE (BHAGARI JHINGA)
This dish is not too spicy, and is very easy to make. It is best served over basmati rice.
Provided by DEBMCE4
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- In a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin seed, ground red pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk. Set coconut sauce aside.
- Heat oil in a wok or frying pan over medium-high heat. When oil is hot, add the 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 shrimp is opaque; this should take only a minute or two. Pour the coconut sauce over the shrimp; cook until the sauce begins to simmer. In a small bowl, mix together cornstarch and water; stir into the sauce, and continue cooking until thick.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 7.3 g, Cholesterol 216.1 mg, Fat 23.9 g, Fiber 1.5 g, Protein 25 g, SaturatedFat 12.7 g, Sodium 581.9 mg, Sugar 1.8 g
BHAGARI JHINGA - PRAWNS IN TOMATO CREAM SAUCE
Make and share this Bhagari Jhinga - Prawns in Tomato Cream Sauce recipe from Food.com.
Provided by lazyme
Categories Indian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 389.9, Fat 20.3, SaturatedFat 9.5, Cholesterol 178.6, Sodium 1262.1, Carbohydrate 31.8, Fiber 0.5, Sugar 27.9, Protein 20.5
COCONUT CURRY SHRIMP
Here's a shrimp dish with sweet coconut milk, complemented by the spiciness of curry. Jasmine rice makes a fragrant bed for the sumptuous stir-fry. -Cindy Romberg, Mississauga, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first six ingredients. In a large skillet or wok, stir-fry shrimp in 2 tablespoons coconut milk mixture until shrimp turn pink. Remove and keep warm., Add the red pepper, onions and remaining coconut milk mixture to pan. Bring to a boil; cook and stir for 3-4 minutes or until vegetables are crisp-tender. Add shrimp and cilantro; heat through. Serve with rice and lime wedges.
Nutrition Facts : Calories 256 calories, Fat 13g fat (10g saturated fat), Cholesterol 184mg cholesterol, Sodium 841mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.
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