India Fusion Shrimp Recipe | Buzz Blog
We need your help.

Newspapers and media companies nationwide are closing or suffering mass layoffs since the coronavirus impacted all of us starting in March. City Weekly's entire existence is directly tied to people getting together in groups--in clubs, restaurants, and at concerts and events--which are the industries most affected by new coronavirus regulations.

Our industry is not healthy. Yet, City Weekly has continued publishing thanks to the generosity of readers like you. Utah needs independent journalism more than ever, and we're asking for your continued support of our editorial voice. We are fighting for you and all the people and businesses hardest hit by this pandemic.

You can help by making a one-time or recurring donation on PressBackers.com, which directs you to our Galena Fund 501(c)(3) non-profit, a resource dedicated to help fund local journalism. It is never too late. It is never too little. Thank you. DONATE

India Fusion Shrimp Recipe

by

comment

If, like me, you enjoy the food at India Fusion restaurant and its sister restaurants Taste of India in Layton and West Jordan, you might want to take a swing at making one of their tasty dishes at home. --- Well, India Fusion sends out a recipe each week - free! You can sign up to receive the recipes and weekly newsletter at IndiaFusionRestaurant.com. 

Meanwhile, here is a great recipe for a sweet and sour curry to get you started. Try it out this weekend! 

Shrimp jalfrezi

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, grated
  • 2 cloves garlic, chopped
  • 1 pounds boneless raw shrimp
  • 3 teaspoons ground turmeric
  • 1 teaspoon chili powder
  • 1 1/2 teaspoons salt
  • 3 diced tomatoes
  • 3 chopped green pepper
  • 2 tablespoons ghee (clarified butter)
  • 3 teaspoons ground cumin
  • 3 teaspoons ground coriander
  • 2 tablespoons grated fresh ginger root
  • 1/2 cup chopped cilantro leaves

Directions

  1. Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the turmeric, chili powder and salt. Add green peppers and fry gently, scraping the bottom of the pan frequently.
  2. Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Add shrimp and simmer for another 10 minutes to let the excess liquid evaporate.
  3. Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the with sauce spooned over the top of rice or naan.