Shrimp in a Dark Sauce

From Madhur Jaffrey's Indian Cooking

Cookbook

Author(s): Madhur Jaffrey

Page 91

Cuisine: Indian

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

Sort: Date ↓ Rating ↕ Difficulty ↕ Cooked ↕

10 years ago

★ ★ ★ ★ ★ 4/5

0 found this helpful Sign in to mark helpful

Very good stuff. Once all the prep is done, the dish goes together very quickly.

I made a half recipe, using more or less all the spices.
I misread the amount of water, so added too much, but I think it was even runnier than I caused. Better to add about 1/2-2/3 of the water then add more if you need it.
Using frozen cooked shrimp, boil the sauce for a bit before adding them, to avoid overcooking Yum.

Report