Beginner almond shrimp with tomatoes (Tamatar jhinga) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 277) 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 recommended garam masala is Bangala p.26.

  • jhallen on March 22, 2022

    This was delicious and super quick, as noted by others. Will definitely make again. I used canned diced tomatoes and coconut cream vs. heavy cream. I used some regular supermarket garam masala (am sure it would be better with the correct homemade blend, but I was in a rush).

  • hirsheys on July 07, 2020

    This was fine, but not nearly as good as I wanted it to be. I think I just found the spice blend a little flat and felt the dish was missing some acidity. It sure is easy, though.

  • Dannausc on August 14, 2019

    Easy and good

  • Laura on June 23, 2018

    Pg. 277. Made this for lunch today and followed the directions exactly except that I used Penzey's Garam Masala (Punjabi Style) rather than making it as I didn't have one of the ingredients required, and I used a can of diced tomatoes rather than a fresh tomato. Once you get past shelling, deveining, and cleaning the shrimp, it's a fast and easy recipe. We enjoyed it, but I think I would have liked it better with coconut milk rather than heavy cream.

  • Delys77 on January 29, 2015

    Pg. 277 I concur that this was very tasty and super easy. I also love the fact that the flavour profile is a reminiscent of some of my favourite punjabi dishes (cream and tomato) but the spice profile is quite different (no coriander and no cumin). This one is definitely a winner.

  • amraub on October 10, 2012

    Don't forget some rice or naan to finish off the sauce!

  • Jane on October 04, 2012

    This was so easy and so delicious. It took about 15 minutes which included making the garam masala. Garlic and ground almonds are browned in a pan. tomatoes & spices added and cooked down for a few mins, then shrimp and a little double cream added for 5 more mins. I think I might keep frozen shrimp in my freezer just to be able to make this as a stand-by quick dinner.

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Reviews about this recipe

  • Serious Eats

    I was mostly just taken with the aroma of the spices, which seem to permeate every bite. About the highest compliment I can say about this recipe is that... it doesn't taste like a beginner's curry.

    Full review
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