660 Curries
Poached Shrimp in a Slow-Cooked Onion Sauce (Bhuna Hua Jinga)
Page 257
Cuisine: Indian | Course Type: Main Courses
(1 review)
Tags:
Recipe Review
This is a really interesting technique, and I like the dish a lot, though I think I would prefer to fry the spices in oil first.
Comments
Login or register to add your own comments.