Poached Shrimp in a Slow-Cooked Onion Sauce (Bhuna Hua Jinga)

From 660 Curries

Cookbook

Author(s): Raghavan Iyer

Page 257

Cuisine: Indian

Course: Main Courses

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1 reviews, average rating 4.0 / 5

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13 years ago

★ ★ ★ ★ ★ 4/5

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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.

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