Bhagari Jhinga Prawns In Tomato Cream Sauce Recipes

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.

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.