Name: Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga)
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Tomato paste - 1 tablespoon; Salt - ½ teaspoon; White sugar - 1 teaspoon; Garam masala - 1 teaspoon; Ground cumin - ½ teaspoon; Ground red pepper - ⅛ teaspoon; Finely chopped fresh cilantro - 3 tablespoons; Fresh jalapeno pepper, chopped - 1; Fresh lemon juice - 1 tablespoon; Coconut milk - 1 cup; Vegetable oil - 3 tablespoons; Black mustard seed - 1 teaspoon; Garlic, minced - 3 cloves; Medium shrimp - peeled and deveined - 1 ¼ pounds; Cornstarch - 1 tablespoon; Cold water - 1 tablespoon

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

1. Tomato paste 1 tablespoon

2. Salt ½ teaspoon

3. White sugar 1 teaspoon

4. Garam masala 1 teaspoon

5. Ground cumin ½ teaspoon

6. Ground red pepper ⅛ teaspoon

7. Finely chopped fresh cilantro 3 tablespoons

8. Fresh jalapeno pepper, chopped 1

9. Fresh lemon juice 1 tablespoon

10. Coconut milk 1 cup

11. Vegetable oil 3 tablespoons

12. Black mustard seed 1 teaspoon

13. Garlic, minced 3 cloves

14. Medium shrimp - peeled and deveined 1 ¼ pounds

15. Cornstarch 1 tablespoon

16. Cold water 1 tablespoon

How to cook deliciously - Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga)

1 . Stage

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.

2 . Stage

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.