Prawns in a dark sauce (Rasedar jhinga) from Madhur Jaffrey's Indian Cooking, Revised and Expanded by Madhur Jaffrey

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

Accompaniments: Cauliflower with potatoes (Phool gobi aur aloo ki bhaji); Plain basmati rice (Basmati chaaval); Tomato, onion, and green coriander relish (Cachumber)

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

  • TrishaCP on October 19, 2015

    This was spicy and flavorful but I did make some tweaks. I made the garlic/onion/ginger paste adding one tablespoon of water at a time, and only needed two to get a fully blended paste (rather than the book's three). Added this with the dry toasted spices (cinnamon, cardamom, bay)- but was never able to achieve the browned flavor called for even after cooking for 10 minutes (the recipe calls for 5 min.)- in the end I just gave up and added the additional spices (cumin, coriander, cayenne, and turmeric) and crushed tomatoes (rather than fresh) until I ended up with something that was brick-like in color. I added the full amount of water to the recipe, but waited about 10 minutes until the sauce had thickened before adding the shrimp to avoid overcooking- I couldn't imagine they wouldn't be overcooked following the recipe as written. Served with the book's Cauliflower and Potato recipe, which was good but the sauce is so delicious it is almost a waste to not serve with rice.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.