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Madhur Jaffrey's Shrimp In A Pink Sauce




Canned tomatoes sauce
1 cup
Heavy cream
1 cup
Fresh ginger root – grated
1 ½ tsp
¼ tsp
Lemon juice
4 tsp
Ground cumin
1 tsp
1 tsp
Black pepper


Olive oil
3 tbsp
Whole mustard seeds
1 tbsp
Garlic cloves – minced
Medium shrimp – deveined
2 pounds
Salt and pepper

Mix all the ingredients for the sauce. Cover and refrigerate until needed. (This may be done up to a day in advance).

Five minutes before you sit down to eat, heat the oil in a large frying pan over a medium-high flame. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop (this takes just a few seconds), put in the garlic. Stir once and put in the shrimp. Stir and fry until the shrimp just turn opaque, sprinkling them lightly with salt and pepper as you do so. Pour in the sauce and stir. As soon as the sauce starts bubbling, the dish is ready to be served.

Serving Ideas:    Rice with Peas, Carrots and Cardamom, Watercress Salad