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Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga)
Reviews:
June 10, 2008

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.