Shrimp with a peanut-garlic sauce (Sengdana lasoon jhinga) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 275) by Raghavan Iyer

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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

  • TheresaH on December 01, 2025

    Spicy and delicious. Super easy to put together.

  • VineTomato on August 29, 2017

    Simple and tasty curry. Was pleased to see I didn't even need to blend a new garam masala to make this! Probably won't make again for a while - too many other prawn curry recipes to try first! I served with the tamarind rice from Fresh India which went well, although I think could have gone just as well with plain steamed rice.

  • hughb on October 03, 2013

    Delicious and quick. I used a food processor too. Recipe called for "raw" peanuts; I used dry roasted unsalted.

  • amraub on May 17, 2012

    Other than the 30 minutes of letting the shrimp meld with the turmeric powder, this curry comes together very quickly. The sauce is relatively thin, but delicious. The peanut, garlic, hints of chili, and coconut milk come together very nicely and the turmeric powder gives the sauce a nice colour. I used a food processor to mix together the peanuts just to make the dish a bit quicker/easier. Served with turnips with garlic and black cumin from same book which worked together surprisingly well.

  • ntt2 on February 16, 2012

    Sustainable choices: US, Canadian, NOT imported shrimp.

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