Bhajari Jhinga: Indian Stir-Fried Shrimp With Coconut Sauce - Fox 28: South Bend, Elkhart IN News, Weather, Sports

Ingredients:

For Sauce:

• 1  T.  Tomato Paste
• 1/2 t. Salt
• 1  t.  Sugar
• 1  t.  Garam Masala (recipe below)
• 1/2 t. Ground cumin
• 1/8 t. Red pepper (cayenne)
• 3   T. Chopped fresh Cilantro
• 1      Fresh Jalapeno, seeded,minced
• 1   T. Fresh Lemon juice
• 1   C. Coconut milk

For Shrimp:

• 3   T. Vegetable oil
• 1   t. dry yellow mustard
• 3   cloves garlic, minced
• 1   lb. medium shrimp, peeled & deveined
• 1   T. cornstarch
• 1   T. water

Method:

In a medium bowl, combine tomato paste, salt, sugar, garam masala, cumin, cayenne pepper,cilantro, jalapeno, lemon juice and coconut milk.  Set aside.

Heat oil in a wok or frying pan over medium high heat.  Add garlic and dry mustard and stir-fry for 30 seconds.  add shrimp and cook until shrimp begin to turn pink, 30-45 seconds.  Add coconut sauce and warm through. Combine cornstarch and water; add to sauce and heat through until thickened.

Serve over Basmati rice.

Yield: 4 servings

Garam Masala

1/2 tsp cumin
1/2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1/4 tsp crumbled bay leaves
1/8 tsp ground cloves