Ginger-marinated sautéed shrimp (Adraki jhinga) from How to Cook Indian / Mastering the Art of Indian Cooking: More Than 500 Classic Recipes for the Modern Kitchen (page 166) by Sanjeev Kapoor

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

Accompaniments: Mint-and-cilantro chutney (Pudina aur dhaniya chutney)

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

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    Can substitute pastry flour for maida flour.

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