Shrimp with Tomatoes and Ground Almonds (Tamatar Jhinga)

During this year’s  cold winter months I took a few online cooking classes.  What an online cooking class?  Yes, it is true – this past winter I was introduced to this online source called Craftsy.  While drinking my coffee in the morning and still in my pj’s  I moved into the “great room” along with my computer, turned on my gas fireplace (yes, I do miss a real one but this is a lot easier to take care of), plopped down in Gene’s recliner with my feet up and watched this class.

Do not get me wrong as I love to attend cooking classes – I cannot even tell you the many different ones I have participated in over the years. But I love to learn and this was just another way to do that.  I am fortunate to live in a community with a lot of foodies who take their food very seriously.  There are many opportunities to learn something new through Zingerman’s, Sur la Table or my community schools to name just a few. Classes can be full participation, some participation and no participation. Recently my two sisters and I watched and later ate all of the goodies Gale Gand, pastry chef from Chicago  made.  Now, that was a lot of fun!

I learned about this online site through an email from King Arthur Flour (KAF). Most of the classes are about 2 hours or more and you have the option of watching a part of it or the entire class.  You can interact with the instructor and other students with your questions.  Recipes are provided with detailed instructions, sometimes the tools required are listed and always a metric conversion guide.  I sure need this as I use “cups” for measuring and I rarely weigh ingredients.  I am starting to go into this unfamiliar territory, but only gradually.

Anyways, one of these classes was on Indian Curries: The Basics and Beyond with Raghavan Iyer. This recipe comes from his book “660 Curries”. Being a part of Fiesta Friday I have always admired the different curries that were shared.  I wanted to get a better understanding of this cuisine and what better way than to take a class to familiarize myself a little more. This was the least complicated recipe and then it had shrimp, cream and tomatoes  in it so I knew this would be a good place to start.


I am not sure I quite understand what a “curry” is except it seems to be a generic term for any sauce-based dish.  A recipe could be wet or dry, the ingredients vary a lot such as the spices;  fish, vegetables or even meat can be used.  The heat would depend on your taste – this recipe was perfect for me!

First, making the Bangala Garam Masala just filled my kitchen with such a pleasant aroma and to think this spice blend would be a part of my shrimp dish. Then grinding up the almonds and adding the rest of the ingredients the whole dish just overwhelmed me.  The flavor is nothing like I had ever tasted – it was over the top with a spicy and creamy tomato sauce.

Shrimp with Tomatoes & Ground Almonds (Tamatar Jhinga)

  • Difficulty: intermediate
  • Print

  • 2 tbsp. vegetable oil
  • 1/4 cup (33 g) slivered blanched almonds, ground
  • 4 cloves garlic, finely minced
  • 1 large tomato, cored and finely chopped (I also seeded and took the skin off – it’s a personal thing)
  • 1/2 tsp. ground cayenne
  • 1-1/2 tsp. kosher salt
  • 1 tsp. sugar
  • 1/2 tsp. Bangala Garam Masala (see recipe below)
  • 1 lb. (455 g) large shrimp (21-25), peeled and deveined with the tails on or off
  • 1/2 cup (120 ml) heavy cream
  • 2 tbsp. fresh cilantro leaves, finely chopped (I used parsley as I am not a cilantro fan)

Heat the oil in a skillet over medium-high heat.  Add the almonds and garlic and cook stirring constantly, until the nuts brown, about 1 to 3 minutes.

Stir in the tomato, cayenne, salt, sugar and garam masala, scraping the skillet to make sure nothing sticks to the bottom. Cook, uncovered, stirring occasionally, until the tomato softens a bit but is still firm, 2 to 4 minutes.

Add the prepared shrimp and pour in the cream, stirring gently.  Lower the heat and cover the skillet. Simmer until the shrimp have curled , have a pink/salmon color to them and the sauce is thick, about 5 minutes.

Sprinkle with cilantro/parsley and serve.  I served this over white basmati rice.

Eastern Indian Warming Spice Blend (Bangala Garam Masala)

  • 1 tsp. whole cloves
  • 1 tsp. cardamon seeds (from green or white pods)
  • 4 (3-inch) (7.5 cm) cinnamon sticks, broken into pieces

Place the three ingredients in a spice grinder (I used a coffee grinder) and grind until the mixture resembles that of coarsely ground black pepper.  Stir the mixture through a  strainer into a small bowl.  Regrind the mixture left behind in the strainer. Repeat the straining, sifting and grinding two or three times more, until you have at least 3 tbsp.  Discard any coarse residual blend that cannot be ground further.  The instructor did not throw anything out, he got out his mortal and pestle and ground up that last bit by hand.

Store in a sealed container at room temperature for up to 2 months.  Do not refrigerate.

Recipe by   

I know many of the bloggers who participate in Fiesta Friday will be happy to see that I actually made a curry, simple yes, but still a curry.  If you are a shrimp lover you will especially enjoy this intensely flavored dish.  Let’s get partying with Angie and her two co-hosts, Jhuls and Justine.

Bangala Garam Masala – the three ingredients, before and after grinding.  Yes, all of that went into this fragrant and delicious dish. Oh, I knew this was going to be good!

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The ground almonds and garlic are starting to brown… tomatoes and other ingredients…

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Shrimp is not the easiest to photograph but sooooo delicious 🙂

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36 thoughts on “Shrimp with Tomatoes and Ground Almonds (Tamatar Jhinga)

  1. Hello there, I have some prawns waiting to be cooked, I think this recipe just got a home in my kitchen hehe, so thank you 🙂 Happy ff#68 I shall try to behave being co host, how are you these days ? xxx Justine

    Liked by 1 person

      • oh it was amazing, but i walked past it when cooking it and i coughed as something caught the throat and I thought uh oh this is going to kill me and be firey beyond belief, so it was with trepidation i took my first mouthful but it was fab!”!! haha

        Liked by 1 person

  2. Judi, If you are taking courses, OMG, what can I say? I love curries and this one has a delightful twist using cream. Cream goes goes well with everything of course, but especially with spices, tomatoes a~n~d shrimps? 😛


    • Thanks so much Fae – There were six recipes to choose from and because I just love, love, love shrimp I chose this one. The classes are like watching a Food channel – just more intense on one type of cooking 🙂


  3. Online cooking courses sound so fun! I will take a look at them; I could use some improvement of my cooking skills and expansion of my (very small) repertoire 🙂 This sounds so delicious with the tomatoes and cream and those wonderful spices. The almonds are an interesting addition as well!


  4. Hmm, is somebody hiding some cup of rice, please?! 😀 This looks amazingly mouthwatering, Aunt Juju. Thanks for sharing! The online class sounds fab, too. I love watching cooking show or classes as well. I hope you are havig fun at the party, Aunt Juju. Happy FF and enjoy your weekend! 🙂 xx


    • Thanks a bunch Jhuls – this was a fun recipe to make and share as I branched out in a different direction. In the middle of winter here I always enjoy watching any show/class that involves cooking. There is always so much to learn. Happy Fiesta Friday and thanks again for being a co-host 🙂


  5. I agree with you Judi. Indian food is something that I need to learn more about. We have an Indian store that moved in close to where I live so now I have access to those wonderful ingredients. This recipe looks amazing. I love shrimp and this sauce looks gorgeous! I’ve seen these on-line classes too. I’ve thought about taking some but don’t budget me time very well. My days just fly by!

    Liked by 1 person

    • Julie, you know you can always count on me for Indian cooking classes. :). Actually, Julie and Judi, a friend of mine here at Wilmington University teaches an online course on cuisine and culture around the world, she asked me to feature in one of those and if I can send you guys a link to it, you’ll be able to follow along as she asks me questions as I cook a chicken curry dish and the video camera follows me around my kitchen, I even talk about my blog in it 🙂

      Liked by 1 person

      • Loretta – I would love to see you online – what fun and how courageous of you. I don’t think I could do it. Definitely count me in if you can send us a link. How neat that it is on curries – I do have 6 or more recipes from the class but yours would have to be over the top 🙂 Please let me know…I do want to learn more about other cuisines!


      • I’ll be more than happy to help Judi – would love to hear more about your other recipes too. I’m actually attempting to try my Moroccan tagine too. My friend who interviewed me for the video, gave me a beautiful Moroccan vessel that I will cook the tagine in. I will definitely be blogging on that one. I will also be blogging on paella soon. When we were visiting Madrid, I thought to take a course on the art of making that amazing spanish dish “paella”. I learned that and also how to make sangria 🙂 Glad you are interested in other cuisines as well 🙂


      • Wow Loretta what an opportunity for you! I just love how you have such a wonderful friend base. I can see why. You are such a peach! I would love the link. I think when Judi and I are buried in snow it could be very appealing!

        Liked by 1 person

      • Thanks Julie, you say the nicest things, you are too kind. Yes, friends mean a lot to me, and that goes for “virtual friends” too :)) I have your email address, so I’ll send you the link. I was reluctant to post it on here, as I didn’t want the entire world watching me 🙂

        Liked by 1 person

  6. Thanks Julie – I know you like shrimp too and you would enjoy this recipe. I’ve taken a few classes such as sourdough bread, gnocchi, and Asian dumplings. They average about $20.00 – kind of like watching an expensive movie and you get a bunch of good recipes and new ideas. I buy the class and then fit it in when I have time to watch it, such as a snowy or rainy day, or when I am drinking my coffee in the morning 🙂


  7. Hello there Judi….I’ve been out of the blogging scene for a while and have missed some of you who have become so close to me – and you are one of them :). I did hear about your Indian cookery classes online and wow! I’m impressed that you even made your very own garam masala. I agree, it is great to be able to learn about other cuisines and cultures and what better way than jump right into it with an online course. Great stuff! Your shrimp dish with tomatoes really looks good. 🙂 I’ll be checking up on your other posts while I am visiting you 🙂


    • I wondered what happened to you – we all have missed you! I always hope when someone “disappears” that nothing serious has happened. The shrimp was excellent and the special flavors in it were at least a “10”. I hope to try more of the curry recipes from the class in the future – the veggie one will be next … 🙂 I mean adding ground almonds and the Balanga Garam Masala certainly made this dish very special !!!


      • No Judi, nothing serious at all. As a matter of fact, just “fun in the sun” with my sis who was visiting from England. Could you please send me your email address, and I’ll happily provide a link to the video I talked about. I didn’t want to post it on here as I don’t want the entire world looking at me 🙂


  8. Ah, I love how many cooking classes you’ve taken and the idea of an online cooking class is swell too. There’s so much to learn, and I love how you’re always trying to take in more and more, especially about other cultures. This dish looks absolutely delectable. Happy FF, and have a wonderful weekend. 😀


  9. Hi Judi! I love the image of you settling down to watch an online cooking class – what a great way to start the day! These shrimp look and sound fabulous – not too complicated a dish either which is always a winner with me. Hope the weather has warmed up for you and that there is no need to turn any sort of heat on! Happy Fiesta Friday!


    • Thanks Selma – watching a cooking class is a perfect way to “wake up” in the morning. The more I cook the better I am at picking out good recipes and this certainly is one of them. A little spicy, not too rich, easy to make and loaded with flavor 🙂 Happy FF to you!

      Liked by 1 person

    • Thanks so much Andy – I really appreciate your comment as I have been waiting to hear from those in the Indian community. It was a fun class to take and the next curry I plan to make will be a vegetable version. I love shrimp (prawns) too – could eat them every week 🙂

      Liked by 1 person

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