Bhagari Jhinga Prawns In Tomato Cream Sauce Recipes

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BHAGARI JHINGA - PRAWNS IN TOMATO CREAM SAUCE



Bhagari Jhinga - Prawns in Tomato Cream Sauce image

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

1 tablespoon tomato puree
3/4 teaspoon salt
1/4 teaspoon sugar
1 teaspoon garam masala
1/2 teaspoon ground roasted cumin seeds
1/4 teaspoon chili powder (to taste)
3 tablespoons coriander leaves, finely chopped
1 fresh green chili pepper, finely chopped
1 tablespoon lemon juice
1 (7 ounce) can coconut milk, well stirred or 1 (7 ounce) can heavy cream
3 tablespoons vegetable oil
1 teaspoon black mustard seeds
3 garlic cloves, finely chopped
15 fresh curry leaves
1 1/4 lbs medium uncooked prawns, peeled and deveined

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

INDIAN STIR-FRIED SHRIMP IN CREAM SAUCE (BHAGARI JHINGA)



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

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

1 tablespoon tomato paste
½ teaspoon salt
1 teaspoon white sugar
1 teaspoon garam masala
½ teaspoon ground cumin
⅛ teaspoon ground red pepper
3 tablespoons finely chopped fresh cilantro
1 fresh jalapeno 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

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

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