Sesame Shrimp with Bell Peppers in a Tamarind Sauce

Jhinga Ka Salan

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Cooks from Hyderabad, in south central India, balance the northern Indian Moghalai way of browning onions, garlic, and ginger with southern India’s reliance on curry leaves, chiles, and tamarind. The result is nothing short of scrumptious and proves that north and south can coexist harmoniously—not only in food, but also in culture.


  • 2 tablespoons white sesame seeds
  • 2 teaspoons cumin seeds
  • 25 medium


  1. Heat a medium-size skillet over medium-high heat. Add the sesame and cumin seeds and toast them, shaking the pan every few seconds, until they are reddish brown and nutty-smelling, about 1 minute. Slide the seeds into a small bowl.
  2. Toast the curry leaves and chiles in the same skillet, shaking the skillet every few seconds, until the chiles blister and the curry l