Tamarind Coconut Jhinga Curry

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Indian Recipes

Tamarind Coconut Jhinga Curry is a delightful dish originating from the coastal regions of India where seafood is a staple. This curry combines the tanginess of tamarind with the creamy richness of coconut milk, creating a harmonious blend of flavors that tantalizes the taste buds. Shrimp or jhinga are simmered in a vibrant, aromatic curry sauce infused with traditional Indian spices such as cumin, coriander, and turmeric. The dish is loved for its balance of spicy, sour, and sweet notes, making it a popular choice for seafood enthusiasts. Served with steamed rice or warm naan, Tamarind Coconut Jhinga Curry offers a comforting and exotic dining experience, cherished for its unique taste and cultural authenticity.

Ingredients

Serving Size:

Shrimp – 500 Grams
Onion – 2 Cups
Garlic – 4 Cloves
Ginger – 1 Tbsp
Coconut Milk – 1 Cups
Tamarind – 2 Tbsp
Cumin – 1 Tsp
Coriander – 1 Tsp
Turmeric – 0.5 Tsp
Red Chili Powder – 1 Tsp

Nutrition

Per Serving

350 Kcal

Calories

20 Grams

Total Fat

12 Grams

Saturated Fat

175 Mg

Cholesterol

680 Mg

Sodium

15 Grams

Total Carbohydrate

3 Grams

Dietary Fiber

25 Grams

Protein

Directions

Step 1

Clean and devein the shrimp. Rinse thoroughly and set aside.

Step 2

In a blender, combine onion, garlic, and ginger. Blend to a smooth paste.

Step 3

Heat oil in a pan. Add the onion-garlic-ginger paste and sauté until golden brown.

Step 4

Add cumin, coriander, turmeric, and red chili powder.

Step 5

Cook for 2 minutes until fragrant.

Step 6

Add coconut milk and tamarind paste. Stir well and bring to a boil.

Step 7

Add shrimp to the sauce. Cover and simmer for 10 minutes until shrimp are cooked.

Step 8

Adjust seasoning with salt. Serve hot with rice or naan.

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Tamarind Coconut Jhinga Curry

Categories :

Ingredients

Nutrition