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Recipe for :

Jhinga Curry
 

This recipe comes from Monica Bhides's book The Spice is Right.

A new young voice in Indian cooking, Monica Bhide was probably born with a mixing spoon in her mouth! Since the age of ten, cooking has been a lifelong passion for this accomplished caterer and home chef. Monica specialises in Indian cuisine and has prepared everything from an intimate dinner for two to large parties of 40. A graduate of several formal cooking courses in her native India, she is also a voracious cookbook reader and counts hundreds of cookbooks in her collection.

Frustrated by the lack of straightforward Indian cookbooks, Monica became inspired several years ago to develop simplified and healthful versions of her favorite Indian dishes. The result is the collection of mouthwatering Indian recipes in her book The Spice is Right, where Monica, in her down-to-earth and lively writing style, guides Indian food lovers on a non-intimidating and flavourful foray into home-style Indian cooking.

If you would like to purchase a copy of The Spice is Right <click here>

"When I first started making this dish, I used regular coconut milk. It tasted wonderful but was so high in fat that I felt guilty each time we ate it! Quite by chance I discovered light coconut milk. Voila! The results are delicious and the fat is limited".

Ingredients

2 tablespoons vegetable oil
1 pound shrimp, peeled and deveined
1 teaspoon mustard seeds
1/2 teaspoon red chile powder
Leaves from 3 sprigs of cilantro
1/2 teaspoon turmeric
1 large tomato, chopped
salt to taste
1-inch piece fresh ginger, grated
1/4 cup light coconut milk
6 cloves garlic, mashed
1/2 cup water
2 to 3 green chiles - chopped

Garnish:
Finely chopped fresh cilantro

Method
  • In a large saucepan heat the oil over medium heat.
  • Add the mustard seeds; as soon as they crackle add the curry leaves, tomato, ginger, garlic, and green chiles.
  • Sauté gently for 5 minutes or until the tomatoes are soft.
  • Stir in the shrimp; cook for 5 minutes.
  • Add the chile powder, turmeric, and salt; cook for 1 minute.
  • Add the coconut milk and water. Let the mixture come to a boil, then lower the heat and simmer, stirring occasionally, until the shrimp are tender.
  • Garnish with the coriander before serving.

Tip:

Pure coconut milk is extremely high in saturated fat. If you decide to use it, do so sparingly to get the flavor minus the fat.

Variations:

If you do not like coconut milk, you can replace it with water.

Serves 4

Monica Bhide
The Spice is right

If you would like to purchase a copy of The Spice is Righ
t <click here>

© Monica Bhide, The Spice is Right

 
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