Shrimp with Shallots and Curry Leaves (Chochin Jhinga)

Shrimp with Shallots and Curry Leaves (Chochin Jhinga)Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Here, Raghavan Iyer combines shrimp, abundant in India, with a vibrant sauce over rice.


4 servings (serving size: 1 cup shrimp mixture and 1/2 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 360
Caloriesfromfat 21 %
Fat 8.4 g
Satfat 2.3 g
Monofat 2.5 g
Polyfat 2.3 g
Protein 38.3 g
Carbohydrate 31.2 g
Fiber 1.3 g
Cholesterol 259 mg
Iron 5.8 mg
Sodium 735 mg
Calcium 118 mg


1 tablespoon canola oil
1/2 cup finely chopped shallots
8 large fresh curry leaves
2 serrano chiles, stems removed and cut in half lengthwise
1 1/2 cups finely chopped tomato (about 1 large)
1/2 cup light coconut milk
2 tablespoons white vinegar
1 teaspoon kosher salt
3/4 teaspoon sweet paprika
1/4 teaspoon ground red pepper
1/4 teaspoon ground turmeric
1 1/2 pounds large shrimp, peeled and deveined
1/4 ounce (2-inch) julienne-cut fresh peeled ginger
2 cups hot cooked rice


1. Heat oil in a large nonstick skillet over medium-high heat. Add shallots, curry leaves, and chiles to pan; sauté for 2 minutes or until shallots are lightly browned. Stir in tomato and the next 6 ingredients (through turmeric); bring to a boil. Add shrimp to pan. Cover, reduce heat to medium, and cook for 3 minutes or until shrimp are done. Remove shrimp from pan with a slotted spoon. Increase heat to medium-high, and cook 2 minutes or until thickened, stirring occasionally. Spoon sauce over shrimp; sprinkle with ginger. Serve with rice.