Coconut shrimp with mustard greens (Narkol chingri maach) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 269) by Raghavan Iyer

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

Accompaniments: 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

    The book's suggested garam masala is Bangala p. 26.

  • Delys77 on May 20, 2015

    We didn't much like this. The sauce is daily thin and there is just too much fenugreek flavour. Plus I found it too bitter even just using spinach, I can't imagine liking it with mustard greens. Lastly, it does yield a very thin sauce which really doesn't adhere to much. Not a winner for us.

  • ntt2 on February 16, 2012

    Sustainable choices: US, Canadian, NOT imported shrimp.

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