Garlic shrimp with a coconut sauce (Lasoon jhinga) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 264) by Raghavan Iyer

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

Accompaniments: Anaheim peppers stuffed with paneer, cashews, and raisins; Fragrant basmati rice with curry leaves (Karuvapillai shaadum); Flaky griddle-cooked breads (Malabar parantha)

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

  • jenburkholder on October 24, 2020

    Notes say: yummy - nice and tart.

  • JKDLady on March 03, 2016

    I, too, thought this dish very different from what I've cooked before. The flavors were strong, but not overly powerful. I don't particularly care for coconut, but the flavor was very mild, almost undetectable. This is not something you would find on a menu in America at an Indian restaurant. Having said that, one of my guests remarked on how these flavors brought back memories of meals cooked by her mother-in-law, who lived and raised children in India. What I really liked about this dish was just trying something new. I won't repeat it, but it was great to try.

  • Delys77 on October 16, 2012

    Pg. 264 This was very different from anything else I have ever made. Essentially it is shrimp sauteed in a vinegar sauce with chilies, cumin, coconut and garlic. The dominant flavour isn't coconut or garlic really, but vinegar. It was a pretty good dish, if you are ok with the acidity but not my favourite. Perhaps I could replace some of the vinegar with some chicken stock next time and up the garlic and chili a little bit to make for a slightly softer flavour profile. I would also serve with rice as it makes a reasonable amount of loos sauce.

  • ntt2 on February 16, 2012

    Sustainable choices: US, Canadian, NOT imported shrimp.

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