In the vibrant realm of culinary delights, few dishes captivate the senses quite like "bhagari jhinga coconut curry shrimp." This delectable dish, originating from the coastal regions of India, is a symphony of flavors, aromas, and textures that will tantantalize your taste buds and transport you to a culinary paradise. Immerse yourself in the exotic blend of spices, the richness of coconut milk, the succulent sweetness of shrimp, and the aromatic basmati rice that come together to create a dish that is both authentic and unforgettable. Whether you're a seasoned chef or a culinary novice, embarking on this culinary journey will unveil the secrets of creating this exceptional dish, leaving you with a newfound appreciation for the art of cooking and the beauty of cultural diversity.
Here are our top 4 tried and tested recipes!
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 (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
NARIAL JHEENGA (BOMBAY COCONUT SHRIMPS)
Provided by Julie Sahni
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield Two servings
Number Of Ingredients 9
Steps:
- Spread out the coconut flakes in a 10-inch microwave-proof pie plate or dish. Toast, uncovered, at 100 percent power in a 650- to 700-watt microwave carousel oven for 3 to 5 minutes, or until lightly golden. Stir once during the cooking time. (The coconut will color unevenly.) Remove from the oven and set aside to cool.
- Place the shrimps in a bowl. Add the remaining ingredients and mix well to coat the shrimps. Lift the shrimps by their tails and dip them one at a time in the toasted coconut. Coat them evenly but lightly. Arrange the shrimps in the microwave-proof pie plate or dish, petal fashion, with the tails toward the center of the pan.
- Cook, covered, at 100 percent power in the microwave oven for 1 to 2 minutes, or until the shrimps are just done. They should be pink and firm. Remove and serve.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 15 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 12 grams, Sodium 651 milligrams, Sugar 2 grams, TransFat 0 grams
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
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