Jhinga Masala
A dense embrace of shrimp flavor and spice! Dried Seafood Curry with Onions and Tomatoes
Description
Rich North Indian seafood dish suiting alcohol, stir-fry-simmering large shrimp (Jhinga) with massive onions, tomatoes, and strong spices while evaporating moisture.
Restaurants serving Jhinga Masala
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Shrimp
- Onion
- Tomato
- Garlic
- Ginger
- Garam masala
- Coriander powder
- Cumin seeds
Instructions
- Peel and devein shrimp, rub with turmeric and lemon juice.
- Heat mustard oil (or oil) in a pan, temper cumin seeds, slow-fry minced onions until caramelized, add garlic ginger and tomatoes.
- Add coriander, garam masala, chili powder, fry until paste-like, toss in shrimp. Finish when shrimp is cooked and spice oil coats everything gooey-ly.
Learn more Spice, substitutes, tips
Key spices
Rich aroma of cumin and coriander and shrimp umami
Substitutes at Japanese supermarkets
Squid or scallops (as same seafood masala)
Pairing
Tandoori Roti、White wine
Trivia
[Trend] North India is inland so meat is central, but menus using 'Jhinga (shrimp)' are hugely popular at high-end restaurants. Evaporating moisture (dry type) is a pro tech where spice aromas completely erase seafood odor.
Eating tips & etiquette
[Unique Eating] Scrape up the rich masala paste condensed with shrimp umami to the last drop using a hot chapati!
Allergen
Shrimp