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          Bhagari Jhinga - Prawns in Tomato Cream Sauce - India

Recipe By     : Madhur Jaffrey's  Quick & Easy Indian Cooking
Serving Size  : 4    Preparation Time :0:00
Categories    : Madhur Jaffrey's  Quick          Madhur Jaffrey
                India

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        SAUCE
   1      tbsp          tomato puree
     3/4  tsp           salt
     1/4  tsp           sugar
   1      tsp           Garam Masala
     1/2  tsp           ground roasted cumin seeds
     1/4  tsp           chili powder -- or to taste
   3      tbsps         coriander leaves -- finely chopped
   1                    fresh green chili pepper -- finely chopped
   1      tbsp          lemon juice
   1      7 oz can      coconut milk, well stirred  -- or cream
                        FOR STIR-FRYING PRAWNS
   3      tbsps         vegetable oil
   1      tsp           black mustard seeds
   3      cloves        garlic -- finely chopped
  15                    fresh curry leaves
   1 1/4  lbs           medium-sized uncooked prawns -- peeled and
deveined

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 tablespoons water; mix well. Slowly ad coconut milk or
cream, mix. Set aside. To stir-fry prawns put oil in wok and set over
highish heat. When hot put in mustard seeds. As soon as seed pop, a few
seconds, add garlic and curry leaves. Sir until garlic tuns medium brown
and put in prawns. Stir until prawns turn opaque most of the way though
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.

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Per serving (excluding unknown items): 101 Calories; 10g Fat (89%
calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 420mg
Sodium