Recipe courtesy of Ismael Merchant

Mustard Shrimp (Sarson-Walla Jhingha)

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  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
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1/4 cup vegetable oil

1/2 teaspoon caraway seeds

1/2 teaspoon chili powder

1 pound raw shrimp, shelled, cleaned, washed, and dried

1 1/2 tablespoons Dijon mustard

Pinch salt

1/4 cup lemon juice

Serving suggestions: saffron pilaf and a green salad


  1. Heat the oil in a small frying pan over low heat. When hot, add the caraway seeds and chili powder and cook for 3 to 4 minutes. Add the shrimp, mustard, salt, and lemon juice and stir well. Cover the pan and cook for 5 to 6 minutes. Stir the mixture well and serve with saffron pilaf, a basic rice pilaf laced with saffron and a green salad.