Stir-fried shrimp in an aromatic tomato-cream sauce from Madhur Jaffrey's Quick & Easy Indian Cooking by Madhur Jaffrey

  • ground cayenne pepper
  • cilantro
  • coconut milk
  • whipping cream
  • curry leaves
  • mustard seeds
  • tomato paste
  • garam masala
  • shrimp
  • cumin seeds
  • green chiles

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

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

  • aimeekitty on April 21, 2021

    Delicious and fast to cook. Has a yummy slightly creamy Indian flavor. I used frozen shrimp that I quickly defrosted and dried curry leaves (and followed the recipe instructions for dried curry leaves).

  • Barb_N on August 29, 2018

    This sauce is soooo delicious with a minimum of effort. Fresh curry leaves are worth seeking out. Served with dry-fried curry potatoes.

  • bernalgirl on January 31, 2012

    This is a favorite recipe, equally good with shrimp or pieces of a firm white fish like halibut or even swordfish. I've added a few handfuls of peas, chopped leftover vegetables and/or coarsely chopped oven-roasted tomatoes to make this a more complete meal with basmati rice. The sauce is addictive.

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