Jhinga Shorba
The umami of shrimp permeates the five and six senses! Top Seafood Soup with Cilantro and Tomatoes
Description
A clear spicy seafood soup based on rich dashi taken from large shrimp (Jhinga) and its shells, finished with tomatoes, coriander, and black pepper.
Restaurants serving Jhinga Shorba
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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(shell-on)
- Tomato
- Onion
- Garlic ginger paste
- Coriander powder
- Black pepper
- Mustard seeds
- Lemon juice
Instructions
- Fragrantly fry shrimp shells in a little oil, add water and boil to extract rich shrimp dashi (stock), then strain.
- Heat oil in a pot, fry mustard seeds, onions, garlic-ginger, coriander powder, black pepper, add finely chopped tomatoes.
- Pour shrimp dashi, add peeled shrimp and simmer briefly for a few mins until cooked, squeeze a little lemon juice at the end to finish.
Learn more Spice, substitutes, tips
Key spices
Black pepper stimulation and fragrant shrimp smell
Substitutes at Japanese supermarkets
Crab or scallops (yields dashi as same seafood)
Pairing
Garlic Naan、White wine
Trivia
[Hardcore] 'Jhinga' means shrimp. North India is inland so meat is mainstream, but seafood Shorba (soup) is highly popular as a hospitality menu at high-end restaurants. Extracting dashi from shrimp shells is the secret to deliciousness.
Eating tips & etiquette
[Unique Eating] After eating the shrimp meat, dip Basmati rice into the remaining spicy, rich dashi soup, eating it like a seafood risotto!
Allergen
Shrimp