Shrimp Bombay Recipe | James Beard Foundation
This dish gets its distinctive flavor from fragrant fenugreek leaves, a plant native to India and Asia Minor that can be hard to find in the United States;
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at archive.jamesbeard.org.
Cooking tools:
- Saucepan
- Stove
- Mixing bowl
- Saute pan
- Spoon
- Plate
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Refrigerator
- Oven
- Fork
- Spatula
- Kitchen scale
Ingredients
- 1/2 cup basmatic rice
- 2 tablespoons ginger, mashed to a paste
- 2 tablespoons garlic, mashed to a paste
- 1 pound medium shrimp, peeled and deveined
- 1/4 teaspoon turmeric
- 1/4 teaspoon hot chili powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon coriander
- 1/4 teaspoon cumin seeds
- 3 tablespoons ghee, clarified butter, or vegetable oil, divided
- 1/2 spanish onion, sliced thin
- 1/8 teaspoon brown mustard seeds
- 1 russet potato, baked and mashed
- Salt to taste
- 1 scallion, thinly sliced
- 1/4 cup chopped fresh fenugreek or celery leaves
- 1/2 cup strained and chopped canned tomatoes
- Chopped cilantro for garnish
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Shrimp Bombay | James Beard Foundation
jamesbeard.org
Bombay Rice with Shrimp Recipe: How to Make It
tasteofhome.com
Shrimp Biryani
foryoueats.com
Goan-Style Shrimp Curry | James Beard Foundation
jamesbeard.org
Shrimp Biryani Recipe
awesomecuisine.com
Bombay Fish Pie
spicepots.com
Shrimp Curry ? Recipe
club.cooking
Goan-Style Shrimp Curry Recipe | James Beard Foundation
archive.jamesbeard.org