Recipe by DEBMCE4
"This dish is not too spicy, and is very easy to make. It is best served over basmati rice."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ground red pepper
finely chopped fresh cilantro
fresh jalapeno pepper, chopped
fresh lemon juice
black mustard seed
1 1/4 pounds
medium shrimp - peeled and deveined
Fabulous dish! I have found a few recipes that I consider restaurant quality, and this is definitely one of them. I added a bag of frozen scallops with the juices and still had lots of sauce...enough to add a veggie next time. I used regular mustard seeds and they tasted wonderful. The spices blend nicely, yet you can taste them individually at times too. This deserves more than 5 stars!
I made this with chicken instead of prawns. Started by browning the chicken then removing from pan. I then added the dry spices to hot oil & cooked for a few minutes, then added an onion along with the garlic & chili, then added the chicken back in & the coconut milk. I let it cook for an hour as I wanted the chicken to be tender. The flavour got stronger the longer it cooked. Just before serving I added the fresh corriander & lemon juice. It was nice but not wonderful.
I initially made this as written, and I have to agree with the other reviewers who said it was lacking flavor. However, with a few tweaks, this was one of the best Indian dishes I have made in a long long time. You just have to play around with the spices until it's how you like it (obviously). Thanks!
This recipe was fantastic. My picky eater husband licked his plate clean.
This is definitely a keeper. I too omitted the mustard seeds, I didn't have them. Not sure why others found the recipe bland. With all the spices it was very flavorful.
Have made this a few times and it is awesome. I did make one minor change just to add a bit more flavor and that was to add about 1-2 tbsp of a hot red curry paste that I had on hand, and I am not much of a cilantro fan so I only added it to taste.
Nice recipe, could use a wee bit of heat though (and I am not a fan of spicy foods!) I didn't have black mustard seeds on hand so I used yellow mustard seeds. Be aware that when you put the seeds in, it only takes 5-10 seconds for them to start popping. I had the skillet lid handy and took it off the heat and covered it for about 30 seconds until they finished... otherwise they fly all over your kitchen. I also added bay scallops and thought they tasted even better than the shrimp did. Definitely worth making again!
This dish was very good. When I make it again I might add a few more spices though. I also recomend doubling the sauce. A few more shrimp might help as well. My husband and even our dinner guest really enjoyed it. It was TERRIFIC as lefovers. I would give it a try for sure. Be creative!
I was extremely pleased with the ease of preparation and the taste. Excellent! I expected the recipe to be a bit on the spicy side, but it wasn't - even my 4 year old ate her share!
* Percent Daily Values are based on a 2,000 calorie diet.
Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 215
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a quick-and-easy, Indian-inspired seafood curry.
See how to make simple sauteed shrimp with spicy tomato sauce.
Chicken breasts simmer in a spicy tomato and yogurt sauce.