Shrimp Jalfrezi Style (Jhinga Jalfrezi)

Jalfrezi dishes have thick, spicy, tomato-based gravies. You can also make this dish with chicken or paneer (Indian cheese). Eat with basmati rice and Indian flat breads.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Medium

Serves: 4


  • 3 Tbsp. vegetable oil
  • ½ tsp. cumin seeds
  • 3 dried red chilies, broken
  • 3 serrano green chilies, slit down the sides and seeded
  • 1 large red onion, peeled and diced
  • 1 large tomato, deseeded and diced
  • 2 medium bell peppers, deseeded and diced
  • 2” piece fresh gingerroot, julienned
  • ½ cup tomato puree
  • 1 lb. medium shrimp, peeled and deveined
  • ½ tsp. turmeric powder
  • 1 tsp. salt


  • In a medium-sized skillet, heat the vegetable oil. Add the cumin seeds; when they begin to sizzle, add the red and green chilies, onion, diced tomato, ginger, and bell peppers in quick succession. Sauté on high heat for about 2 minutes.
  • Add the tomato purée and cook for 3 to 4 minutes.
  • Add the shrimp, turmeric, and salt; sauté for 3 to 4 minutes or until the shrimp are cooked through. The vegetables will still have a slight crunch to them. Serve hot.