The spices of India are some of the most fragrant in the world.
Added to one of Madjur Jaffrey’s dishes and you have perfection. As in…
shrimp in a dark sauce aka Rasedar jhinga
I served it with some saffron rice and it was…eh…good…but not as good as so many of her wonderful dishes. I think it may be my fault. I don’t think I let the garlic/onion/ginger paste brown long enough. Or I may not have let it cook long enough period. But I’ve got leftovers and I bet they will be tasty after the flavors have had a chance to blend more.
The recipe is from Madjur’s Indian Cooking page 119. I also found it HERE!!
This is potluck week in I Heart Cooking Clubs so there will be lots of varied and wonderful dishes to visit.