Shrimp with a Peanut-Garlic Sauce

Sengdana Lasoon Jhinga

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

You may feel that there are one too many chiles in this curry, but that fear will be dispelled when you taste the sauce—the creamy-smooth coconut milk alleviates the heat. This Maharashtrian curry loses even more of the capsaicin-generated heat when it is piled onto steamed white rice.


  • 1 pound large shrimp (16 to 20 per pound), peeled and deveined but tails left on
  • ¼ teasp


  1. Toss the shrimp with the turmeric in a medium-size bowl. Refrigerate, covered, for about 30 minutes, to allow the shellfish to absorb the spice’s color.
  2. While the shrimp is marinating, combine the peanuts, garlic, and chiles in a mortar and pound them with the pestle, occasionally scraping and mixing the chunky blend with a spatula to ensure an even, pea-like text