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Balti Masala Jhinga Recipe
|Vegetable oil||2 Tablespoon|
|Unsalted butter||1 Tablespoon|
|Onions||2 Medium, sliced|
|Garlic||5 Clove (25 gm), minced|
|Tomato paste||2 Tablespoon|
|Cumin seeds||2 Teaspoon, pounded|
|Coriander seeds||2 Teaspoon, pounded|
|Green chili pepper||1 Small, seeded and minced|
|Garam masala||1 Teaspoon|
|Red bell pepper||1⁄2 , seeded, cut into thin strips|
|Green bell pepper||To Taste, seeded and cut into thin strips|
|Raw shrimp||1 1⁄2 Pound, shelled and deveined|
Calories 239 Calories from Fat 88
% Daily Value*
Total Fat 10 g15.3%
Saturated Fat 2.4 g11.9%
Trans Fat 0 g
Cholesterol 177.7 mg
Sodium 269.2 mg11.2%
Total Carbohydrates 13 g4.2%
Dietary Fiber 2.6 g10.3%
Sugars 4.1 g
Protein 25 g50.2%
Vitamin A 14.4% Vitamin C 42.9%
Calcium 12.3% Iron 25.2%
*Based on a 2000 Calorie diet
Add the onions and garlic, and saute until translucent.
Add the tomato paste and all the spices, and stir-fry for 1-2 minutes.
Stir in the peppers and saute for a minute longer.
Add the shrimp and stir-fry for 4-5 minutes or until the shrimp have turned pink and are cooked through.
Do not overcook.
Add salt to taste and remove from the heat.
Serve as an appetizer or as a main course with a legume dish, a side dish of vegetables, and paratha.