Jheenga Chat (Shrimp Madras-Style) Recipe

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Categories: Appetizer, Indian, Low-Sodium Recipes, Shellfish

Submitted By: Chef Jennifer from Chicago.

Jheenga Chat (Shrimp Madras-Style) Notes

This recipe was adapted from "The New American Chef" by Andrew Dornenburg and Karen Page. It was used as an appetizer during their book signing event at The Spice House in Old Town Chicago in April 2004.

Ingredients
  • 1 1/2 pounds jumbo or large shrimp, peeled, deveined, and rinsed
  • 1 teaspoon sweet curry powder
  • 1 teaspoon ground garam masala
  • 1 tablespoon dried curry leaves, coarsely ground
  • 1 teaspoon garlic, minced
  • 1 tablespoon vegetable oil
  • 1 tablespoon tomato paste
  • 1/4 cup unsweetened coconut milk, fresh or canned
  • to taste, coarse salt
  • to taste, freshly ground black pepper
  • 1 tablespoon lemon juice
  • 20 skewers
Serves / Yields

10

Preparation Instructions
  1. Mix the curry powder, garam masala, curry leaves, garlic, and oil. Add the shrimp and rub the mixture into the shrimp.
  2. If your skewers are made of wood, soak the skewers, completely submerged, in water for at least 30 minutes. This will prevent them from burning.
  3. Whisk the tomato paste into the coconut milk and place in a pan on medium-high heat. Cook until thickened, stirring constantly. Season with salt and pepper. Set aside as a dip for the shrimp.
  4. Place two shrimp on each skewer. Grill for two minutes on each side, until shrimp curls and turns pink. Remove from grill, drizzle with lemon juice, and sprinkle with salt. Serve immediately.
Helpful Hints

Fresh curry leaves can be used in place of the dried curry leaves. You will need about 24 and you'll have to cut them into a fine chiffonade, or process in a food processor. Fresh curry leaves can be found at Indian grocers, which are plentiful on Devon Street in Chicago (just west of Western Avenue). The shrimp can be cooked in a skillet on the stove if you don't have a grill. Skewers aren't necessary. This appetizer is good with or without the sauce.

Quick Shopping List


Sweet Curry Powder
In a glass jar
In a 1/2 cup shaker jar, net wt. 2.25 ounces
$5.49
Garam Masala Curry Mixture, Whole Or Ground
Ground, in a glass shaker jar
In a 1/2 cup shaker jar, net wt. 2 oz.
$6.99
Curry Leaves
In a resealable plastic bag
1/4 ounce
$2.89
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Lindi R. Said:

I originally found this recipe on Epicurious.com -- it's ridiculously easy to make and just delicious! Per most of the Epicurious reviews, I doubled the spices and coconut milk. It's even better the next day! Next time might start off sauteeing a little onion, then halved cherry tomatoes, then the shrimp! Make this -- it's wonderful!

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Make it Again? Lindi R. would make this recipe again.