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

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Notes about this recipe

  • anya_sf on November 08, 2024

    Super quick, easy, and delicious. I made half the shrimp but the full amount of sauce (super saucy) and added a whole bunch of frozen peas.

  • 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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