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Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga)
March 07, 2007

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!