We come across recipes that sound good when we read about it and sometimes we want to make but never get around to do so. Harissa was on my list from very long time and with so many versions of this exotic spicy paste, it was hard to decide which was the best. When Helene posted harissa recipe I told myself I need to try this soon. Her recipe was different and did not sound too spicy…. Don’t get me wrong here, 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 few creamers from the coffee shop to help cool my mouth.
I finally made harissa paste with habanero and thai chillies substituting for piri piri and over ripe red ‘green’ chillies because that’s what I got from the store. Habanero chilli is spicy and comes in orange and red color. I was not sure how hot this chilli paste would end up with the chillies I have used. I tasted a tiny bit with yogurt if it needed to tone down or increase the heat level, I found it just right. However, to finally test I used the harissa paste in a shrimp dish which is based on one of my husband’s favorite Kadai Jhinga, served at many big restaurants. It seemed to perfectly fits in the recipe as most kadai dishes use kashmiri chillies, cumin (caraway and cumin can be used interchangeably) and coriander which are some of the essentials of harissa. The whole dish turned out quite good but not spicy enough for my husband.
I made it again last Sunday and invited few of his friends to watch Super Bowl at our house. I don’t watch any sports but Super Bowl was an excuse to get some feedback for my shrimp dish. All his friends are typical spice food eaters and they really enjoyed the heat in Kadai Jhinga. I could not take more than two shrimps as my nose starts running within seconds of eating. If you prefer you can adjust the heat but I would suggest against it if you are serving with drinks. And also, if your partner loves spicy seafood, this can be a classic dish to serve on Valentine’s night to impress him.
Enjoy your chocolates after!
KADAI JHINGA WITH HARISSA
Ingredients:
- 1.5 lbs black tiger shrimps,peeled,deveined and tail on
- 3 tbsp harissa paste
- 1/2 onion (85 g), chopped
- 3/4 tbsp each of ginger and garlic, chopped
- 2 (165 g) tomatoes, chopped
- 1/3 cup tomato paste
- 11/2 tsp kasuri methi
- 3 tbsp oil
- 1 1/2 tsp coriander seeds, coarsely ground(in mortar and pestle)
- salt to taste
- ginger Julienne to garnish
Method:
- Heat oil in a skillet on medium heat. Add coarsely ground coriander seeds and saute until they begin to crackle.
- Add onion, ginger and garlic and cook stirring frequently until it gets some golden brown color.
- Add tomatoes and cook until no longer raw tasting.
- 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.
- Add shrimp and stir so that the shrimps are coated well with masala. Cook until they turn pink and cooked through, about 5-6 minutes.
- Transfer to a serving plate. Garnish with ginger juliennes.
- Serve as a cocktail snack or eat it with your meal as a side.
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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.
Nava , I know you love spicy and you make incredible seafood dishes.
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
Don’t wait any longer ,just make it. It is really good.
Your KADAI JHINGA WITH HARISSA looks scrimptious! I love spicy food and I know I would love this dish a lot! YUM!
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 ? 
Generally my food is not spicy so my husband eats green chillies or spicy pickle whenever he wants. Its only non veg dishes that he likes spicy.. Yes, this dish goes well with rice, that way you can find them less spicy.
Spicy food is honestly the only way to go, it is so so delicious
Your dish looks wonderful my friend!
Cheers
Choc Chip Uru
Those shrimp look simply delicious.
They look fabulous! When i travelled in India I found the prawn dishes were always the hottest. Any reason?
Not really sure, why? But I guess they take on flavors of stronger ingredients.
Sounds delicious! I love spicy food.
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
My kids and I cannot take much spice (although we wish!), but this sounds really delicious. I can imagine these shrimps were really popular!
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?
I never cooked shrimp this way especially that harissa paste! It looks awesome….
That looks really scrumptious. Interesting combination of flavors! I would love to have a bite
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.
I love the presentation. Gorgeous! Such lovely, large shrimp – I am getting hungry looking at the photos.
Have a good week!