Fennel-Flecked Shrimp with Ground Ginger

Kashmiri Jhinga

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Shrimp is not an ingredient in Kashmiri cooking, but I think the delicate spices used up north make a perfect combination for a shrimp curry. The smoky backdrop of black cardamom and black cumin enhances the mixture. The sauce will be on the thin side, so make sure you have plenty of basmati rice to go around to absorb it all.


  • 2 teaspoons ground Kashmiri chiles; or ½ teaspoon cayenne (ground red pepper) mixed with


  1. Combine the ground chiles, salt, fennel, ground ginger, and turmeric in a medium-size bowl. Add the shrimp and toss to coat them with the seasonings. Refrigerate, covered, for 30 minutes to 1 hour, to allow the flavors to permeate the shellfish.
  2. Heat the oil in a large skillet over medium heat. Sprinkle in the cumin seeds and cardamom pods, and cook until they siz