Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga)
Description
This Indian-style stir-fried shrimp dish in a creamy, mildly spiced sauce is easy to prepare and makes a satisfying meal when served over basmati rice.
Ingredients
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1 tablespoon tomato paste
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1/2 teaspoon salt
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1 teaspoon white sugar
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1 teaspoon garam masala
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1/2 teaspoon ground cumin
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1/8 teaspoon ground red pepper
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3 tablespoons finely chopped fresh cilantro
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1 fresh jalapeno pepper, chopped
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1 tablespoon fresh lemon juice
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1 cup coconut milk
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3 tablespoons vegetable oil
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1 teaspoon black mustard seed
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3 cloves garlic, minced
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1 1/4 pounds medium shrimp - peeled and deveined
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1 tablespoon cornstarch
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1 tablespoon cold water
Directions
1
Whisk tomato paste, salt, sugar, garam masala, ground cumin seed, red pepper flakes, cilantro, jalapeño, lemon juice, and coconut milk together in a large bowl. Set aside.
2
Heat oil in a wok or large skillet over medium-high heat. When oil is hot, add mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown.
3
Add shrimp, and cook until opaque, about 2 minutes. Add coconut sauce to the wok and cook until sauce begins to simmer. Mix cornstarch and water together in a small bowl, and stir into sauce. Continue cooking until mixture thickens.