Fried Shrimp - Jhinga Mangaloree
recipe comes from a new book called Indian
Home Cooking which gives a first class insight
into Indian Cooking, what it is about and how to create
some of the recipes in your own home which has been
written by Suvir Saran and Stephanie Lyness.
Saran is a native of New Delhi, India, who was raised
on traditional Indian cooking. He is a passionate and
inventive cooking teacher as well as a sort of unofficial
ambassador of Indian culture; wherever he goes (in India,
Europe and the United States) he finds himself teaching
people - colleagues in classes and jobs, strangers in
airports and on the street - to love the food and culture
of his native country.
learn more why not visit Suvir Saran's own
web site - click
is an example recipe which comes from Suvir and his
co-writer, Stephanie Lyness, with whom he has written
a new cookery book entitled Indian Home Cooking. Stephanie
Lyness is a very well respected food writer and editor
in the US.
dish is from the southern Indian coastal state of Karnataka,
where seafood is an important part of the diet. The
shrimp has extraordinary flavor. I sometimes vary the
recipe by adding 1 1/2 tablespoons unsweetened shredded
coconut along with the mustard seeds, or 2 to 6 chopped
small fresh green chiles with the scallion. Serve with
green chutney or lemon wedges, lemon rice and a raita.
pound medium shrimp, peeled and deveined
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
1/4 teaspoon mustard powder
2 teaspoons fresh lemon juice
4 teaspoons canola oil
1/2 teaspoon cumin seeds or black mustard seeds
6 fresh or 10 frozen curry leaves, torn into pieces
3 tablespoons finely chopped scallion
Salt to taste
the shrimp and pat them dry on paper towels. Put them
in a bowl and sprinkle with the cayenne, turmeric,
mustard powder, and lemon juice. Stir gently to coat
the shrimp evenly with the spices. Cover and refrigerate
for 30 minutes.
the shrimp have marinated, combine the oil, cumin
or mustard seeds, and curry leaves, if using, in a
large wok, frying pan, or kadai over medium-high heat.
Cover, if using mustard seeds (the seeds splatter
and pop), and cook until the cumin darkens and/or
you hear the mustard seeds crackle, 1 to 2 minutes.
the shrimp and cook, stirring, 30 seconds, stirring
the chopped scallion and cook, stirring, until the
shrimp turn pink all over, about 1 minute. Sprinkle
with salt and serve hot.
by Suvir Saran and Stephanie Lyness