Shrimp in a creamy aromatic sauce (bhagari jhinga) from Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds by Madhur Jaffrey

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Accompaniments: Tangy green beans with ajwain and ginger (chatpatee sem)

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Notes about this recipe

  • wester on January 01, 2010

    This is just so easy and so wonderful! Mix the sauce, wok the shrimp, heat it all through. Serve with rice. Enjoy! I used passata where this called for canned tomato sauce, I suppose it could be done with fresh tomatoes as well.

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