Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga)
Servings Per Recipe: 4 Calories: 337.7
% Daily Value *
protein: 25g 50 %
carbohydrates: 7.3g 2 %
dietary fiber: 1.5g 6 %
fat: 23.9g 37 %
saturated fat: 12.7g 63 %
cholesterol: 216.1mg 72 %
vitamin a iu: 515.1IU 10 %
niacin equivalents: 9.1mg 70 %
vitamin b6: 0.2mg 14 %
vitamin c: 9mg 15 %
folate: 16.9mcg 4 %
calcium: 70.9mg 7 %
iron: 5.8mg 32 %
magnesium: 69.9mg 25 %
potassium: 411.3mg 12 %
sodium: 581.9mg 23 %
thiamin: 0.1mg 7 %
calories from fat: 215
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Fabulous dish! I have found a few recipes that I consider restaurant quality and this is definitely one of them. I added a bag of frozen scallops with the juices and still had lots of sauce...enough to add a veggie next time. I used regular mustard seeds and they tasted wonderful. The spices blend nicely yet you can taste them individually at times too. This deserves more than 5 stars!
I initially made this as written and I have to agree with the other reviewers who said it was lacking flavor. However with a few tweaks this was one of the best Indian dishes I have made in a long long time. You just have to play around with the spices until it's how you like it (obviously). Thanks!
This recipe was fantastic. My picky eater husband licked his plate clean. This is definitely a keeper. I too omitted the mustard seeds I didn't have them. Not sure why others found the recipe bland. With all the spices it was very flavorful.
Nice recipe could use a wee bit of heat though (and I am not a fan of spicy foods!) I didn't have black mustard seeds on hand so I used yellow mustard seeds. Be aware that when you put the seeds in it only takes 5-10 seconds for them to start popping. I had the skillet lid handy and took it off the heat and covered it for about 30 seconds until they finished... otherwise they fly all over your kitchen. I also added bay scallops and thought they tasted even better than the shrimp did. Definitely worth making again!
Have made this a few times and it is awesome. I did make one minor change just to add a bit more flavor and that was to add about 1-2 tbsp of a hot red curry paste that I had on hand and I am not much of a cilantro fan so I only added it to taste.
This dish was very good. When I make it again I might add a few more spices though. I also recomend doubling the sauce. A few more shrimp might help as well. My husband and even our dinner guest really enjoyed it. It was TERRIFIC as lefovers. I would give it a try for sure. Be creative!
I made this with chicken instead of prawns. Started by browning the chicken then removing from pan. I then added the dry spices to hot oil & cooked for a few minutes then added an onion along with the garlic & chili then added the chicken back in & the coconut milk. I let it cook for an hour as I wanted the chicken to be tender. The flavour got stronger the longer it cooked. Just before serving I added the fresh corriander & lemon juice. It was nice but not wonderful.
Review this recipe
Success!Thanks for adding your feedback.
Congrats! You saved Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga) to your Favorites