Shrimp with Shallots and Curry Leaves (Chochin Jhinga)

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Here, Raghavan Iyer combines shrimp, abundant in India, with a vibrant sauce over rice.

Yield: 4 servings (serving size: 1 cup shrimp mixture and 1/2 cup rice)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 360
  • Calories from fat: 21%
  • Fat: 8.4g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 2.3g
  • Protein: 38.3g
  • Carbohydrate: 31.2g
  • Fiber: 1.3g
  • Cholesterol: 259mg
  • Iron: 5.8mg
  • Sodium: 735mg
  • Calcium: 118mg

Ingredients

  • 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

Preparation

  1. 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.
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