---
title: Jhinga Curry (Quick Coconut Shrimp Curry)
servings: 4
prep time: 12 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/jhinga-curry
---

Gather @mustard seed{1%tsp}, @curry leaf{10%leaf}, @ground turmeric{0.5%tsp}, @kashmiri chili powder{1.5%tsp}, @ground coriander{1%tsp}, @vegetable oil{2%tbsp} and @fresh cilantro{2%tbsp}.

Toss the @shrimp{600%g} with a pinch of @salt{} and half the turmeric; set aside while you build the sauce.

Heat the oil and crackle the mustard seeds, then add the curry leaves and @green chili{1} and fry 20 seconds.

Add the @onion{1} and cook until soft and light gold, about 6 minutes. ~{6%minutes}

Stir in @garlic{4%clove} and @ginger{15%g}, cook 1 minute, then add the remaining turmeric, chili powder and coriander.

Add the @canned tomato{1%can} and cook down until thickened, about 6 minutes. ~{6%minutes}

Pour in the @coconut milk{400%ml} and simmer 5 minutes to bring the sauce together. ~{5%minutes}

Slide in the shrimp and simmer just until pink and curled, about 4 minutes — no longer. ~{4%minutes}

Season with salt, squeeze in the @lemon{1} juice, scatter with cilantro, and serve with rice.