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Managlore Fried Shrimp - Jhinga Mangaloree

Suvir SaranThis 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.

Suvir 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.

To learn more why not visit Suvir Saran's own web site - click here

This 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.

This 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.


1 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 (optional)
3 tablespoons finely chopped scallion
Salt to taste

  • Rinse 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.
  • When 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.
  • Add the shrimp and cook, stirring, 30 seconds, stirring often.
  • Add the chopped scallion and cook, stirring, until the shrimp turn pink all over, about 1 minute. Sprinkle with salt and serve hot.

Serves 4

Indian Home Cooking
by Suvir Saran and Stephanie Lyness

To read review <click here>