Bhagari Jhinga- Prawns in Tomato Cream Sauce - India

* Exported from MasterCook Mac *

Bhagari Jhinga - Prawns in Tomato Cream Sauce - India

Recipe By : Madhur Jaffrey's Quick & Easy Indian Cooking
Serving Size : 4 Preparation Time :0:00
Categories : Madhur Jaffrey's Quick Madhur Jaffrey
India

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SAUCE
1 tbsp tomato puree
3/4 tsp salt
1/4 tsp sugar
1 tsp Garam Masala
1/2 tsp ground roasted cumin seeds
1/4 tsp chili powder -- or to taste
3 tbsps coriander leaves -- finely chopped
1 fresh green chili pepper -- finely chopped
1 tbsp lemon juice
1 7 oz can coconut milk, well stirred -- or cream
FOR STIR-FRYING PRAWNS
3 tbsps vegetable oil
1 tsp black mustard seeds
3 cloves garlic -- finely chopped
15 fresh curry leaves
1 1/4 lbs medium-sized uncooked prawns -- peeled and
deveined

To make sauce put tomato puree in bowl. Add salt, sugar, garam masala,
ground roasted cumin seeds, chili powder, coriander leaves, green chili,
lemon juice and 1 tablespoons water; mix well. Slowly ad coconut milk or
cream, mix. Set aside. To stir-fry prawns put oil in wok and set over
highish heat. When hot put in mustard seeds. As soon as seed pop, a few
seconds, add garlic and curry leaves. Sir until garlic tuns medium brown
and put in prawns. Stir until prawns turn opaque most of the way though
and put in sauce. Turn heat to medium and just heat sauce through until
it begins to simmer. By then prawns should be cooked through. Turn of
heat. Serve with rice.

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Per serving (excluding unknown items): 101 Calories; 10g Fat (89%
calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 420mg
Sodium