Fragrant ginger shrimp with shallots and curry leaves (Cohin jhinga) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 260) by Raghavan Iyer

  • tomatoes
  • shallots
  • Show all ingredients...

  • EYB Comments

    Can substitute a combination of ground cayenne pepper and paprika for Kashmiri chiles.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Stewed cauliflower in a coconut-cashew sauce (Dum gobhi); Anaheim peppers stuffed with paneer, cashews, and raisins

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a combination of ground cayenne pepper and paprika for Kashmiri chiles.

  • meggan on October 05, 2020

    I liked this but felt I needed to add some stock to poach the shrimp as there was not much liquid by the addition of the shrimp.

  • TrishaCP on September 23, 2020

    I found this recipe because I needed something fast for a weeknight and I wanted to enjoy my curry leaf plant before it comes inside for the winter. (I try not to harvest in wintertime.) We loved this dish-the spice level (I used gochugaru as my red chile and serranos), the ginger, and the curry leaves (though next time I would double them). Served with yogurt and rice.

  • ntt2 on February 16, 2012

    Sustainable choices: US, Canadian, NOT imported shrimp.

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