Provided by our partners in Singapore, JELCO, this delicious seafood dish was featured during the FoodAsia2016 show at the Singapore Expo in April.
Bhagari Jhinga (Indian Stir-Fried Shrimp in Cream Sauce)
(Recipe by JELCO PTE Ltd)
Ingredients:
1 Tbsp fresh tomatoes
1/2 tsp salt
1 tsp white sugar
1 tsp garam masala
1/2 tsp ground cumin
1/8 tsp ground red pepper
3 Tbsp finely chopped fresh cilantro
1 fresh green chili
1 Tbsp fresh lemon juice
1 c yogurt or fresh coconut milk
3 Tbsp vegetable oil
1 tsp black mustard seed
1 1/4 lbs medium shrimp - peeled and deveined
1 Tbsp cornstarch
1 Tbsp cold water
Cooking Directions:
1. 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. 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.
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