Shrimp Curry (Jhinka Masala)
Submitted by kentucky_woman901
Authentic jhinka masala with plump shrimp simmered in a fragrant blend of mustard seeds, cumin, turmeric, and fresh ginger. Ready in 30 minutes and served over nutty basmati rice for a weeknight Indian curry that hits every warm, spicy note.
YIELD
2 servingsPREP
15 minCOOK
15 minREADY
30 minThis jhinka masala brings the vibrant heat and deep spice layers of Indian home cooking straight to your kitchen.
Plump shrimp get coated in turmeric and salt, then nestled into a sauce built from pureed mustard seeds, cumin, garlic, ginger, and dried red chiles. The tomatoes melt down into a rich, slightly tangy base that clings to every piece of shrimp.
Served over fragrant basmati rice, this is the kind of curry that fills the whole house with warmth.
Kitchen Tips
- Mustard oil adds an authentic pungent kick, but light olive oil works as a milder substitute
- Don’t overcook the shrimp; pull them the moment they turn opaque so they stay tender and snappy
- Toast the dried red chiles in a dry pan for 30 seconds before blending to deepen their smoky flavor
- Adjust the number of chiles up or down to match your heat preference
Ingredients
Directions
Sprinkle shrimp with salt and turmeric.
Toss well to coat; cover and set aside for 15 minutes.
Combine mustard, cumin, garlic, ginger, chiles and lemon juice in a blender and puree.
Set aside.
Heat oil in a large heavy skillet over medium-high heat.
Add onions and cook until soft, about 3 minutes.
Add puréed spice mixture.
Cook, stirring, until fragrant, about 5 minutes.
Stir in tomato and cook until soft.
Add shrimp, stir gently to coat them evenly.
Pour in the water and bring to a boil, stirring constantly.
Reduce heat to medium, cover, and cook until shrimp are just opaque, about 5 minutes.
Mound rice into heated serving plates.
Spoon curry over and serve.
Note: Basmati rice has a distinctive nutty flavor.
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