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Shrimp Curry (Jhinka Masala)


1 lb. shrimps, peeled and de-veined

1 onion, pureed

1 tsp. ginger paste

1 tsp. garlic paste

1 tomato, pureed

1 tsp. turmeric powder

1 tsp. chillii powder

1 tsp. cumin powder

1 tsp. coriander powder

1 tsp. salt to taste

1 tsp. lemon juice

Cilantro/Coriander leaves

1 tbsp. oil


  • Heat oil in a non-stick frying pan and fry the onion, tomato, ginger and garlic, together with cumin and coriander powders and cilantro/coriander leaves for five minutes on medium low heat.
  • Add shrimp, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for twenty five minutes. Keep the pan covered with a lid.
  • Stir well to let the shrimps blend with the spices.
  • Season with lemon juice, garnish with cilantro/coriander before serving.
1 lb 454 gm
1 tsp 5 ml
1 tbsp 15 ml



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