Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga) You Have To Try

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

"This dish isn't too spicy, and is very easy to make. It is fine served over basmati rice."

Ingredients :

1 tablespoon tomato paste
half of teaspoon salt
1 teaspoon white sugar
1 teaspoon garam masala
half teaspoon floor cumin
1/eight teaspoon ground red pepper
3 tablespoons finely chopped fresh cilantro
1 sparkling jalapeno pepper, chopped
1 tablespoon clean lemon juice
1 cup coconut milk
3 tablespoons vegetable oil
1 teaspoon black mustard seed
three cloves garlic, minced
1 1/four kilos medium shrimp - peeled and deveined
1 tablespoon cornstarch
1 tablespoon bloodless water

Instructions :

Prep : 20M	Cook : 4M	Ready in : 30M

In a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin seed, ground crimson pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk. Set coconut sauce aside.
Heat oil in a wok or frying pan over medium-excessive warmness. When oil is hot, upload the mustard seeds, and prepare dinner until they start to pop. Immediately stir in garlic, and cook dinner until garlic starts to brown. Add shrimp, and prepare dinner until shrimp is opaque; this have to take best a minute or two. Pour the coconut sauce over the shrimp; prepare dinner till the sauce begins to simmer. In a small bowl, blend together cornstarch and water; stir into the sauce, and preserve cooking until thick.

Notes :

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