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Jhinga Curry 

Maharashtrian Shrimp Curry

Jhinga Curry.jpg (811367 bytes)

Large shrimp is called Jhinga in Marathi. Shrimp curry is a favorite in the state of Maharashtra. It is a simple and easy preparation. It is best served with plain rice.

1 lb medium sized Raw Shrimp
2 teaspoons Garlic paste
1 teaspoon finely grated Ginger
3 tablespoons Tamarind paste
1/4th teaspoon Turmeric powder
3/4 teaspoon Salt or to taste
1 teaspoon Red chili powder
2 tablespoons Oil
3 cloves whole Garlic peeled 
1/2 cup Coconut milk
2 tablespoons finely chopped Cilantro
2 Green chilies, sliced

1 ˝ cups Onions, finely chopped
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Peel and de-vein shrimp. Wash the shrimp under cold running water and pat dry and put into a bowl. Add the garlic paste, ginger, tamarind paste, turmeric, salt and chili powder. Mix well and set aside for 10 minutes to marinate. Crush the whole garlic cloves with the side of a knife, keep aside.

Heat the oil in a pot over a medium high flame. When hot put in the whole cloves of garlic. Stir until they brown lightly. Add the onions and sauté till the onions are colorless. Add the prawns and cook for a minute. Reduce heat to medium low. Add the coconut milk, cilantro and green chilies along with ˝ cup of hot water. Bring the curry to a rapid boil. As soon as the sauce begins to simmer take off the heat. Garnish with the cilantro leaves. Serve hot with plain rice. 




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