Description
A dish stir-fry-simmering large shrimp (Jhinga) while evaporating moisture in South India's unique spice base using mustard seeds, curry leaves, and coconut milk.
Restaurants serving Jhinga Masala (South Indian Style)
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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
- Coconut milk
- Garlic
- Ginger
- Mustard seeds
- Curry leaves
- Red chilies
- Turmeric
- Coriander
- Salt
- Coconut oil
Instructions
- Peel and devein shrimp, rub with turmeric and salt.
- Heat coconut oil in a pan, temper mustard seeds, curry leaves, then fry minced onions, garlic-ginger, tomatoes to a paste.
- Add coriander, red chilies, toss in shrimp, add a little coconut milk, evaporate moisture on high until sauce gooey-ly coats shrimp to finish.
Learn more Spice, substitutes, tips
Key spices
Sweet coconut aroma and curry leaf savoriness
Substitutes at Japanese supermarkets
Squid or scallops (as same South Indian style masala stir-fry)
Pairing
Indica rice、White wine
Trivia
[Trend] North India's Jhinga Masala stars cumin and garam masala, but the South Indian version uses mustard seeds, curry leaves, and coconut, resulting in a refreshing, profound finish that better highlights seafood umami.
Eating tips & etiquette
[Unique Eating] Stuff the rich spice-coated shrimp in one bite, firmly rubbing the remaining sauce onto rice to taste to the last drop!
Allergen
Shrimp