"Narial jheenga bombay" or coconut shrimps is a delectable seafood dish that captures the essence of coastal Indian cuisine. This delightful appetizer or main course tantalizes taste buds with its harmonious blend of sweet, savory, and tangy flavors, complemented by the irresistible crunch of succulent shrimps enveloped in a golden-brown coconut coating. Prepare to embark on a culinary journey to create this lip-smacking dish that promises to elevate any gathering or meal.
Check out the recipes below so you can choose the best recipe for yourself!
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
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 (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
POMEGRANATE SHRIMP (ANARDANA JHEENGA)
Make and share this Pomegranate Shrimp (Anardana Jheenga) recipe from Food.com.
Provided by chia2160
Categories Fruit
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Crush 3 cloves of garlic with half the ginger to form a paste.
- Add turmeric, lemon juice, salt and shrimp,cover and marinate in the fridge for 30 minutes.
- Heat 2 tsp oil in a saucepan over medium heat add remaining garlic, stir, add coriander, red pepper, tomato and cook 5 minutes until thickened.
- Add chili powder, remaining ginger and 6 tbsp water, cook until reduced by half.
- Stir in garam masala, set aside.
- Heat remaining oil in a skillet.
- Add cumin seeds and stir.
- Aadd birds eye chiles, shrimp and marinade, and sauce and cook until shrimp turns pink, 8-10 minutes.
- Stir in fenugreek, add pomegranate seeds.
- Garnish with cilantro and serve over white rice.
Nutrition Facts : Calories 281.1, Fat 22.9, SaturatedFat 3, Cholesterol 45.4, Sodium 262.5, Carbohydrate 14.8, Fiber 4.7, Sugar 4.6, Protein 8.1
Tips:
- Use fresh coconut for the best flavor. If you don't have fresh coconut, you can use unsweetened shredded coconut.
- To make the coconut paste, blend the coconut with a little water until it forms a smooth paste.
- If you don't have a blender, you can grate the coconut by hand. Just be sure to grate it very finely.
- You can adjust the amount of chili powder to taste. If you like your food spicy, add more chili powder. If you don't like spicy food, add less chili powder.
- Serve the shrimp with steamed rice or your favorite side dish.
Conclusion:
This Konkani-style Narial Jheenga (Coconut Shrimp) is a delicious and easy-to-make dish that is perfect for any occasion. The combination of coconut, shrimp, and spices creates a flavorful and aromatic dish that is sure to please everyone at your table. So next time you're looking for a new and exciting seafood recipe, be sure to give this one a try.
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