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Jhinge Machha ko Tarkari
Nepali Shrimp Curry
A flavorful and aromatic curry made with small river shrimp (jhinge machha), tomatoes, onions, and a blend of Nepali spices. This dish is often enjoyed with rice or roti.
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- 300 g Small river shrimp (jhinge machha)(cleaned and deveined)
- 1 large Onions(finely chopped)
- 2 medium Tomatoes(finely chopped)
- 1 tbsp Ginger-garlic paste
- 1/2 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1/4 tsp Red chili powder(or to taste)
- 1/2 tsp Garam masala
- 1-2 medium Green chilies(slit lengthwise (optional))
- 2 tbsp Vegetable oil
- to taste Salt
- 2 tbsp Fresh cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat oil in a pan over medium heat. Add chopped onions and sauté until golden brown.
- 2
Add ginger-garlic paste and sauté for another minute until fragrant.
- 3
Add chopped tomatoes and cook until they soften and the oil starts to separate.
- 4
Stir in turmeric powder, cumin powder, coriander powder, and red chili powder. Cook for 1-2 minutes, stirring constantly.
- 5
Add the cleaned shrimp and salt. Cook for 5-7 minutes, or until the shrimp turn pink and are cooked through. Be careful not to overcook.
- 6
Stir in garam masala and slit green chilies (if using). Cook for another minute.
- 7
Garnish with fresh cilantro and serve hot with rice or roti.
ð¡ ããã®ã³ã
- âEnsure the shrimp are fresh for the best flavor.
- âAdjust the amount of chili powder and green chilies according to your spice preference.
- âDo not overcook the shrimp, as they can become tough.
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- Add a splash of coconut milk for a creamier curry.
- Include a few curry leaves for an extra layer of aroma.