Rating: 4.39 stars
46 Ratings
  • 5 star values: 23
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

Great with pasta or rice.

Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
4
Yield:
4 to 6 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place tomato puree in a measuring cup. Add enough water to make a total measure of 1 cup, place in a medium bowl. Stir in cream, ginger, cayenne pepper, lemon juice, cumin, 1 teaspoon salt, black pepper to taste, and sugar. Cover and refrigerate until needed.

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  • Heat oil in a large frying pan over a medium-high heat. Add the mustard seeds. As soon as they begin to pop, add the garlic. Stir once and add the shrimps. Stir and fry until they just turn opaque, sprinkling with salt and pepper to taste.

  • Pour in the pink sauce and stir. As soon as the sauce is bubbling, the dish is ready to be served with hot cooked pasta or rice.

Nutrition Facts

565 calories; protein 48.5g; carbohydrates 8g; fat 37.2g; cholesterol 426.6mg; sodium 1004.3mg. Full Nutrition
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Reviews (33)

Most helpful positive review

Rating: 5 stars
01/01/2004
I LOOOOVEEE this recipe!!! It tastes amazing!!! Very unusual flavor. Ginger lovers, this a recipe for you.I used half & half instead of heavy cream and tomato paste instead of the puree and it came out DELICIOUS!!!! I added some black olives and grated Parmesan and top yummyyyyy!!! Thanks for the recipe =) Read More
(25)

Most helpful critical review

Rating: 3 stars
03/11/2009
tasted ok but was quite watery because i didn't use cream like they said and used milk instead. So if i had used cream this would have been a lot better i'm guessing. Read More
(6)
46 Ratings
  • 5 star values: 23
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/01/2004
I LOOOOVEEE this recipe!!! It tastes amazing!!! Very unusual flavor. Ginger lovers, this a recipe for you.I used half & half instead of heavy cream and tomato paste instead of the puree and it came out DELICIOUS!!!! I added some black olives and grated Parmesan and top yummyyyyy!!! Thanks for the recipe =) Read More
(25)
Rating: 4 stars
05/28/2004
Very tasty recipe BUT - be careful with cumin. It is a very strong pungent spice and I only used 1/2 teaspoon and it was still a little overpowering. But the ginger/garlic/lemon/cayenne/mustard seed combo has an AMAZING flavor! Also I used half and half instead of cream and it was still nice and creamy. Read More
(18)
Rating: 5 stars
08/18/2003
Excellent. I'm even asked to make it. I substitute fat free half and add a couple of tablespoons of wonder flour to thicken in place of the cream. You can also use powered ginger. We also use chicken which I think is even better. Read More
(15)
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Rating: 5 stars
04/19/2010
This is actually really delicious and different. I have made it with shrimp and grilled chicken. If you make it with chicken add peas. It's just great. Now the actual recipe of this that originated with a renowned Indian chef calls for a full cup of tomato sauce (omitting the water) with the cup of heavy cream so that is what I did and I loved it. He also states the use of olive oil instead of veg. oil so that is recommended as it is healthier. I use the full amounts of everything spices etc. I wouldn't change the amounts at all. It is a rich mouth-watering experience. Lovely and one of my new favorites. Not for the bland of palette. Great with a nice bread. Read More
(12)
Rating: 3 stars
03/11/2009
tasted ok but was quite watery because i didn't use cream like they said and used milk instead. So if i had used cream this would have been a lot better i'm guessing. Read More
(6)
Rating: 4 stars
03/31/2003
This is one of my favorite Madhur Jaffrey recipes. Very easy and delicious! Read More
(5)
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Rating: 4 stars
12/07/2007
I'm nor sure if this sauce is officially considered a curry or not but the closest thing I can compare it to is a tomato-based version of green curry sauce. It has the same spicyness with a cream base. I will be keeping this recipe in my repertoire for when I want spicy Indian food - it's easy to make & you can have most of the ingredients on hand; just buy the shrimp ginger & cream when you're ready to make it. Read More
(4)
Rating: 4 stars
09/30/2007
This was good. I made the mistake of serving over ravioli I should have used thin spaghetti. The sauce was disappointingly thin. It is spicy though the kind of spicy that sneaks up on you. I need to come up with a way to thicken the sauce a bit. My husband doesn't want it again so I don't think I'll have the chance. Read More
(4)
Rating: 3 stars
09/29/2007
Very very peppery. If you like pepppery/spicy taste you'll like it. If not... try making it with waaaaaaaaaaaaaay less mustard seed. Other than that excellent. Read More
(4)