Large shrimp madr

Jheenga Chat (Shrimp Madras-Style)

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.

Yield: 10

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Sweet Curry Powder is by far the most popular of our curries; it will give you a wide range of flavors without too much heat. This curry... Size Options
$6.49 Glass jar, 1/2 cup (wt. 2.0 oz)
Garam Masala mix a style of curry from the Punjab region of Northern India. Earthy, sweet, and savory, this garam masala spice blend is... Size Options
$8.49 Glass jar, 1/2 cup (wt. 2.0 oz)
Curry leaves have a light, slightly nutty and grassy flavor, used in many South Indian curries and vegetable dishes. We dry these... Size Options
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Jheenga Chat (Shrimp Madras-Style) Recipe

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
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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.

Yield: 10
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.

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2 Comments

Lindi R

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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s m

All your recipes are awesome

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