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Fish and Shellfish, Healthy Eating, Mains

Mangalore fried shrimp (jhinga Mangaloree)

Mangalore fried shrimp (jhinga Mangaloree)
Anne Cusack / Anne Cusack

New Delhi-born Suvir Saran is rocketing toward the top of the Indian food scene in the United States with his fresh take on Indian-style home cooking. It's what he taught in his popular cooking classes at NYU. It's the theme ... Read more

Total time: 40 minutes | Serves 4
  • 1 pound medium shrimp, peeled and deveined
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground mustard
  • 2 teaspoons lemon juice
  • 4 teaspoons canola oil
  • 1/2 teaspoon cumin seeds or black mustard seeds
  • 6 fresh or 10 frozen curry leaves, torn into pieces (optional)
  • 3 tablespoons finely chopped green onion
  • Salt

Step 1Rinse the shrimp and pat them dry on paper towels. Put them in a bowl and sprinkle with the cayenne, turmeric, mustard and lemon juice. Stir gently to coat the shrimp evenly with the spices. Cover and refrigerate for 30 minutes.

Step 2When the shrimp have marinated, combine the oil, cumin seeds and curry leaves in a large wok or skillet over medium high heat. Cover, if using mustard seeds, because the seeds will splatter and pop. Cook until the cumin darkens or you hear the mustard seeds crackle, 1 to 2 minutes.

Step 3Add the shrimp and cook 30 seconds, stirring often. Add the green onion and cook, stirring, until the shrimp turn pink all over, about 1 to 3 minutes. Sprinkle with salt to taste and serve hot.

Note: From "Indian Home Cooking" by Suvir Saran and Stephanie Lyness.

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