INGREDIENTS OF KADHAI JHINGA
4 tbsp vegetable oil
1 tsp crushed garlic
4 tsp coriander seeds, pounded in a mortar
3 dried, hot, red chilies, roughly crushed
6 large tomatoes, roughly chopped
1 tsp hot chili powder
2 tsp fenugreek leaf powder
1 tsp finely chopped fresh ginger
2 green bell pepper, cut into julienne
20 large raw shrimp, peeled and deveined (p176)
1 1⁄2 tsp garam masala
2 tbsp finely chopped cilantro
PREPARATIONS OF KADHAI JHINGA
Heat 3 tbsp of the oil in a wok or heavybased pan. Add the garlic, 3 tsp of the
pounded coriander seeds, and the crushed
chilies. Stir, then cook until the spices crackle
and the garlic turns golden brown, 1–2 minutes.
Add the tomatoes and a pinch of salt, cover
with a lid, and cook until the tomatoes are
soft, 8–10 minutes. Remove the lid, add the chili
powder, fenugreek, and remaining coriander,
and cook until the fat separates from the sauce,
3–5 minutes longer.
Heat the remaining oil in another pan. Add
the ginger and bell pepper, and sauté for
1 minute. Add the shrimp and stir until
almost cooked, 3–4 minutes.
Add the sauce to the shrimp and cook
until they turn pink, 2–3 minutes longer.
Sprinkle with the garam masala and cilantro.
Serve the dish in the wok or pan, with an
Indian bread like chapatti, roti, or naan