Simple Gluten Free Kitchen

Karahi Jhinga with Harissa

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Shrimp and Harissa… can you argue with those two ingredients? I had harissa paste in the fridge and shrimps in the freezer, so I made karahi jhinga with harissa for our family day lunch. British Columbians celebrate Family Day on the third Monday of February. Yes, its a public holiday to spend time with your family members. Having a specific family day is indeed a good reminder to think about the people in our lives we take for granted. It was first celebrated in Alberta in 1990. Since then, other provinces have adopted the holiday as well.  Former Albertan Premier, Don Getty, first introduced Family Day after his son was arrested for drug trafficking and possession (source: Wikipedia). He wanted Family Day to help strengthen families, which is something we usually don’t pay much attention to.

That said, we planned to go for a short hike but the constant rain spoiled our plans. So we just stayed home, played board games and watched netflix. For lunch I made this feel good recipe of karahi Jhinga. It was originally published in 2013. I have updated the text, images and added video on YouTube but the recipe remains the same.

 

 

I like fusion, and sometimes the smallest change can make a big difference to a family favorite. Karahi Jhinga with harissa is that recipe. ‘Jhinga’ is hindi word for shrimps or prawns. Like most karahi recipes, karahi jhinga is a popular north Indian dish served at some big Indian restaurants. It combines shrimps with onion, tomatoes and some aromatic spices. Harissa seemed to perfectly fits in the recipe as karahi dishes use chilies, cumin and coriander seeds, which are some of the essentials of harissa. It fits both as an excellent cocktail snack, party starter and also as a perfect mid week meal for special something at home.

Karahi Jhinga with harissa is a spicy dish but not fiery hot.  I love spicy food but not at the cost of burning my mouth. Once my husband made me eat Nando’s chicken drizzled with Peri Peri sauce, it did not take me long to realize the heat was too much for me. Luckily, I was at the food court and got a few creamers from the coffee shop to help cool my mouth. But if you like eating really spicy food, add more harissa paste according to your heat tolerance!

 

 

Karahi Jhinga is a simple dish but with exceptional flavor and a North African twist. So, the first ingredient you’re going to need for this recipe is … some Harissa.

Harissa is a spicy Tunisian condiment with a wonderfully versatile flavor profile! Making harissa paste is extremely easy! All you do is pour boiling hot water over the dried chilies until it softens and re-hydrates. Then blend in a blender or food processor with some other ingredients.  I wrote a post all about this flavorful paste/sauce and how to make it and you can read all about it right here. If you have some store-bought harissa that should be fine too.

As the title suggests this shrimp recipe is cooked in a karahi (an Indian cooking utensil like a wok) and whilst a traditional karahi has certain features like heavy bottom and round handles, I used a Le Creuset braiser (picture below), which worked fine. Basically, you need a large cooking surface with a heavy bottom that allows searing and allowing the moisture to evaporate easily.

 

 

Karahi dishes are typically enjoyed with naan or roti. I served it with farinata and salad. Yes, this is fusion cooking. Not only have I changed karahi jhinga recipe by adding harissa but I’m also serving it with Italian chickpea pancake. It works so well that I encourage you to make this. You will have an impressive meal that’ll beat anything on the take-out menu!

 

 

Print
Kadai Jhinga with Harissa

Ingredients

  • 2 lbs. (907g) black tiger shrimps, peeled, deveined and tail on
  • 3 tbsp (+) harissa paste
  • 3/4 cup, finely chopped onion
  • 3/4 tbsp each of ginger and garlic, chopped
  • 1 cup, chopped tomatoes
  • 1/3 cup tomato paste
  • 2 tsp kasuri methi (dry fenugreek leaves)
  • 3 tbsp oil (you can use the oil from the jar of harissa)
  • 2 tsp coriander seeds, coarsely ground (in a mortar and pestle)
  • salt to taste
  • ginger Julienne to garnish

Instructions

  1. Heat oil on medium heat in a heavy bottom wide pan.
  2. When the oil gets hot add coarsely ground coriander seeds and sauté until they begin to crackle.
  3. Add onion, ginger and garlic and cook stirring frequently until it gets some golden brown color.
  4. Add tomatoes and cook until no longer raw tasting and leaves oil.
  5. Next, add tomato and harissa paste, salt and kasoori methi (rubbing between your palms) with 1/2 cup of water. Cook stirring constantly until the onion and tomato mixture thickens.
  6. Add shrimps and stir so that the shrimps are coated well with masala. Cook on high heat until they turn into a "c" or "o" about 6-7 minutes.
  7. Transfer to a serving dish. Garnish with ginger juliennes.
  8. Serve as a cocktail snack or eat it as a main course with socca and salad.
https://www.simpleglutenfreekitchen.com/2023/02/karahi-jhinga-with-harissa.html

 

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Reader Interactions

Comments

  1. We too love lots of spicy flavors. My other half sometimes feel I should add more of the chillies. Not sure if I can find harissa paste but will work out something similar with our local ingredients. Prawns are not our fav but of course we do indulge from time to time.

    Tq for the recipe and its bookmarked when I want to savour into prawns.

    Reply

  2. hi Balvinder, the name harissa came back to mind after reading your recipe..something which i have been wanting to try, but never make any attempt to surf for it.. this is a real blessing for me and the prawns > oooooooooooooooo they look so delicious..bookmarked with thanks. have a nice day dear

    Reply

  4. Bal , I bet your hubby’s pain threshold when it comes to eating spicy food is quiet high 😀 I also love spicy dish as long as my nose wouldn’t start running after the first bite lol This kadai jhinga with harissa looks absolutely tasty ! I’ll have some steamed rice with that dish , please ? 😉

    Reply

      • Uff! Mouthwatering recipe, Balvinder! Shrimps are my preferred choice of protein too for quick sides and starters. This fusion of flavours sounds just amazing!

        Reply

  9. My hubby would be the one running for the creamer…though I don’t like too much burning, either! Your shrimp looks amazing, though I don’t think I’ve ever tasted harissa. I need to remedy that!

    PS,,,so glad you enjoyed the strawberries 🙂

    Reply

  11. Did I tell u I’m a huge fan of prawns? What a coincidence! I’ve just posted a review on Nando’s & u’re also talking about it. Hahaha! Wonder if they share the same menu…. Let me know yah?

    Reply

  14. Hi Balvinder, wow…. shrimp my favorite. Your this plate of shrimp look so tempting and awesome. Guess I need extra rice to go with this. LOL

    Best regards.

    Reply

  17. ‘इंडियन रेसिपी के बरे में आप ने लिखा हैं अच्छास लगा और सभी को अपने देश का व्यलजन पंसद आयेगा , और आप का रेसिपी मुझे पसंद आया
    घन्य्वाद

    Reply

  20. A couple of weeks ago, I purchased my first jar of harissa . I have yet to use it, but, you have inspired me. Your shrimp dish looks delightful.

    As always, thanks for sharing.

    Velva

    Reply

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