Jhinga Makhani is a
very popular Indian curry where Jhinga or Shrimp is cooked in a well balanced
buttery gravy. I learned how to make this gravy from the very talented Sanjay
Thumma of vahrehvah.com. This base gravy is so delicious that you
can use this to also make fish, crab or even chicken.
What
I love about this recipe is that you can make your base gravy ahead and
cook your seafood right before you serve it so it’s not overcooked. You
can also make it and freeze it ahead and add seafood and finish off
with cream when you’re ready. It’s great sopped up with some crusty
bread or also served with long grained Basmati rice.
If
you don’t have a pressure cooker, don’t worry you can make the same
recipe on your stove top, it will just take a lot longer and require you
to keep stirring so it doesn’t burn.
Ingredients
1 stick butter (1/2 cup)
2 bay leaves, 2, 1 inch cinnamon sticks, 10 cloves and 3
cardamoms
2 sliced red Onions
15 red dried Kashmiri chillies (cleaned and deseeded)
3 green Chillies
1Ž2 a cup of raw Cashews
1 tbsp. of ginger and garlic paste
4
diced red tomatoes
Salt to taste
1 lb Shrimp
Pinch of sugar
1 tsp Fenugreek leaves(Kasuri Methi)
1/4 cup heavy cream
Process
Heat the butter in an open pressure cooker
Add the whole spices
Add the onions and cook till somewhat golden brown
Add the red Chillies
Add the green Chillies
Add the ginger and garlic paste and the tomatoes
Add salt to taste
Cover and pressure cook for about 10 mins
Cool, open pressure cooker, wait for the contents to cool and blend in a food processor
Strain a few times into a sauté pan adding some water as needed
Heat the gravy and add the shrimp, cover and cook till done
Add a pinch of sugar, 1 tsp of fenugreek and finish off with some heavy cream
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