Bhagari jhinga (Indian coconut prawn curry)

    (92)
    35 min

    This is an easy homemade prawn curry to make, despite the long list of ingredients! The fresh flavours beat a takeaway any day. Serve with freshly steamed basmati rice.


    123 people made this

    Ingredients
    Serves: 4 

    • 1 tablespoon tomato puree
    • 1/2 teaspoon salt
    • 1 teaspoon caster sugar
    • 1 teaspoon garam masala
    • 1/2 teaspoon ground cumin
    • 1/8 teaspoon ground red pepper
    • 3 tablespoons finely chopped fresh coriander
    • 1 fresh green chilli, chopped
    • 1 tablespoon fresh lemon juice
    • 250ml coconut milk
    • 3 tablespoons vegetable oil
    • 1 teaspoon black mustard seed
    • 3 cloves garlic, minced
    • 500g medium prawns, peeled and deveined
    • 1 tablespoon cornflour
    • 1 tablespoon cold water

    Method
    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. In a medium bowl, stir together tomato puree, salt, sugar, garam masala, ground cumin seed, ground red pepper, coriander, green chilli, lemon juice and coconut milk. Set coconut sauce aside.
    2. Heat oil in a wok or frying pan over medium-high heat. When oil is hot, add the mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown. Add prawns, and cook until prawns are opaque; this should take only a minute or two. Pour the coconut sauce over the prawns; cook until the sauce begins to simmer. In a small bowl, mix together cornflour and water; stir into the sauce, and continue cooking until thick.
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    Reviews & ratings
    Average global rating:
    (92)

    Reviews in English (74)

    hipflask
    4

    Very nice. Ive tried a few curry Recipes and am beginning to know what i like in a curry. I changed a couple of ingredients and added a couple of spices and it was very yummy. Padded it out with onion and fine cut peppers  -  08 Mar 2015

    by
    21

    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!  -  22 Jan 2005  (Review from Allrecipes US | Canada)

    by
    17

    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!  -  04 Feb 2008  (Review from Allrecipes US | Canada)

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