Bhagari Jhinga (Stir-fried Shrimp in Tomato Cream Sauce)
from Madhur Jaffrey's Quick Madhur Jaffrey

Jhinga means prawn or shrimp in Hindi. This recipe is also good made with chicken.

Sauce:
1 tbsp tomato puree
3/4 tsp salt
1/4 tsp sugar
1 tsp Garam Masala
1/2 tsp ground roasted cumin seeds
1/4 tsp red chili powder -- or to taste (Indian chili powder)
3 tbsps coriander leaves -- finely chopped (cilantro)
1 fresh green chili pepper -- finely chopped
1 tbsp lemon juice
1 7 oz can coconut milk, well stirred -- or cream

For Stir-frying Prawns:
3 tbsps vegetable oil
1 tsp black mustard seeds
3 cloves garlic -- finely chopped
15 fresh curry leaves
1 1/4 lbs medium-sized uncooked prawns -- peeled and deveined

To make sauce put tomato puree in bowl. Add salt, sugar, garam masala, ground roasted cumin seeds, chili powder, coriander leaves, green chili, lemon juice and 1 tablespoons water; mix well. Slowly add coconut milk or cream, mix. Set aside.

To stir-fry prawns put oil in wok and set over medium-high heat. When hot put in mustard seeds. As soon as seed pop, a few seconds, add garlic and curry leaves. Sir until garlic turns medium brown and put in prawns. Stir until prawns start to turn opaque and put in sauce. Turn heat to medium and just heat sauce through until it begins to simmer. By then prawns should be cooked through. Turn off heat. Serve with white rice.

Serving Size : 4