Indian recipes

Jhinga Mughlai Kari - Shrimp In Yogurt Curry

Course : Indian
Source: Cooking with Curry- Renu Arora
Serves: 4

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

2/3 cup yogurt

2/3 pound onions -- chopped

1 1/2 ounces cashew nuts

2 1/2 cups water

8 ounces shrimp

1/4 cup vegetable oil

1 teaspoon ground turmeric

1 1/2 teaspoons ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground red pepper

1 teaspoon garam masala

1 teaspoon salt to taste

2 teaspoons tomato paste

Preparation / Directions:

Heat oil and fry onions until brown. Drain on a paper towel and let cool. In an electric blender, blend cashew nuts as fine as possible. Add fried onions, yogurt and water, and blend, This is the Curry Base for this recipe. Pour the Curry Base into the same pan in with the onions were browned, add the spices, water and salt. Simmer for 15-20 minutes. Serve hot with rice. Instead of shrimp, you may add beef, chicken, lamb, or vegetables.

Jhinga Mughlai Kari - Shrimp In Yogurt Curry

Ingredients:

Preparation / Directions:

More Indian Recipes