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Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga)
Reviews:
May 05, 2006

The first time I cooked this meal, I substituted prawns for the shrimps, and served it with rice. It was fine, but I wanted to give it a try with shrimps, though. It is actually better with shrimps, but you gotta have a very large pan (a wok could come in handy for this recipe), because if you want shrimps to be cooked, you gonna need some space. I didn't have jalapeno, so I added a bit more than 1 tablespoon sambal (pureed chiles). It was fine for me, but some found it too spicy. Definitely use a LOT of cilantro.