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Good Day Cafe: Karwari Jhinga

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Chef Peter Beck of Benares restaurant on West 56th Street in Manhattan prepared Karwari Jhinga in the Good Day Cafe.

 

BenaresNYC.com

 

 

Makes 6-7 servings

 

· 2 lb Shrimp, cleaned and de-veined

· ¼ cup whole red chili

· 2 oz ginger

· 1 oz garlic

· 1 tsp whole black pepper

· 1 tbsp cumin seeds

· 1 tbsp coriander seeds

· 10 cloves

· ½ inch cinnamon stick

· 1 bay leaf

· ¼ cup cider vinegar

· Salt to taste

· 1 cup oil, for shallow frying

· 1 cup semolina

· 2 tbsp chickpea flour (optional, mixed with semolina)

 

1. Pat-dry the shrimps with a clean cloth.

2. Add all ingredients in a blender and make a paste. Add the shrimps to the paste, add salt, and marinate for about 30 minutes.

3. Roll the shrimps in the semolina mixture. Take each one and gently press them with your palm.

4. Shallow fry them until cooked.

5. Serve with coconut pineapple chutney.

Coconut Pineapple Chutney

 

· 1 cup pineapple chunks

· ½ cup coconut milk

· 1 oz ginger

· ¼ cup cilantro

· 1 tsp fennel seeds

· 6 curry leaves

· 2 tbsp olive oil

· 2 tbsp lemon juice

· 2 tbsp sugar

· Salt to taste

Blend all ingredients together in a blender and serve with the shrimp 

 

Method:

 

Ingredients:

Method:

Ingredients:

Karwari Jhinga

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