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I have a good work friend who is from AU. and often brings me in a sample of his "creations" they loosely follow different ethnic recipes but he adds his own little spin on them.
Yesterday he brought me an Indian dish and it was just wonderful. I've never been a big Indian food fan but this is more stew like than anything. I'm going to add cauliflower to the mix to make it a little more hearty for me. Everyone else will eat it over rice with flat bread.
Also, I tried to remove all of his "side notes" but if I missed any, just ignore them
AND he made it ( as will I) with chicken instead of shrimp.
Bhagari Jhinga/ Stir fried Shrimp in an aromatic tomato-cream sauce
the Madhur Jaffrey version
Sauce (for more sauce, especially if making with chicken increase
these quantities)
1 tablespoon of tomato paste
3/4 teaspoon salt
1/4 teaspoon sugar (sweetener) (I'll use Splenda)
1 teaspoon garam masala (He brought me in some today, my cubicle smells wonderful)
1/2 teaspoon ground cumin
1/8 - 1/4 teaspoon cayenne pepper (or to taste)
3 tablespoons chopped cilantro (more the merrier)
1 fresh hot green chili finely chopped (Madhur always says leave in
the seeds which is one of the reasons I love her - for the family...)
1 tablespoon fresh lemon/lime juice (bottled works, fresh is best)
1 cup heavy whipping cream (or coconut milk)
For stir frying the shrimp
3 tablespoons vegetable oil
1 teaspoon mustard seeds
3 cloves garlic peeled/finely chopped
1 1/4 pounds medium sized shrimp (or chicken)
To make sauce
Put tomato paste in bowl add salt, sugar, garam masala, cumin,
cayenne, cilantro, green chili, lemon juice and 1 tablespoon of water.
Mix well, add cream and stir in. Set aside.
Shrimp/chicken
Put oil in wok/fry pan and set over medium-high heat (too hot will
probably burn the spices). When oil is hot put in the mustard seeds.
as soon as they begin to pop (should just be a few seconds) put in the
garlic and stir until garlic turns medium brown the add the
shrimp/chicken and cook. Add the sauce, lower heat to medium and heat
the sauce through until it begins to simmer (or is warm enough).
I usually make more sauce, make it with chicken, make it a little
spicier and tomatier (which makes it less creamy than the original
would be) and add onions and or zucchini to flesh it out .
Yesterday he brought me an Indian dish and it was just wonderful. I've never been a big Indian food fan but this is more stew like than anything. I'm going to add cauliflower to the mix to make it a little more hearty for me. Everyone else will eat it over rice with flat bread.
Also, I tried to remove all of his "side notes" but if I missed any, just ignore them
AND he made it ( as will I) with chicken instead of shrimp.Bhagari Jhinga/ Stir fried Shrimp in an aromatic tomato-cream sauce
the Madhur Jaffrey version
Sauce (for more sauce, especially if making with chicken increase
these quantities)
1 tablespoon of tomato paste
3/4 teaspoon salt
1/4 teaspoon sugar (sweetener) (I'll use Splenda)
1 teaspoon garam masala (He brought me in some today, my cubicle smells wonderful)
1/2 teaspoon ground cumin
1/8 - 1/4 teaspoon cayenne pepper (or to taste)
3 tablespoons chopped cilantro (more the merrier)
1 fresh hot green chili finely chopped (Madhur always says leave in
the seeds which is one of the reasons I love her - for the family...)
1 tablespoon fresh lemon/lime juice (bottled works, fresh is best)
1 cup heavy whipping cream (or coconut milk)
For stir frying the shrimp
3 tablespoons vegetable oil
1 teaspoon mustard seeds
3 cloves garlic peeled/finely chopped
1 1/4 pounds medium sized shrimp (or chicken)
To make sauce
Put tomato paste in bowl add salt, sugar, garam masala, cumin,
cayenne, cilantro, green chili, lemon juice and 1 tablespoon of water.
Mix well, add cream and stir in. Set aside.
Shrimp/chicken
Put oil in wok/fry pan and set over medium-high heat (too hot will
probably burn the spices). When oil is hot put in the mustard seeds.
as soon as they begin to pop (should just be a few seconds) put in the
garlic and stir until garlic turns medium brown the add the
shrimp/chicken and cook. Add the sauce, lower heat to medium and heat
the sauce through until it begins to simmer (or is warm enough).
I usually make more sauce, make it with chicken, make it a little
spicier and tomatier (which makes it less creamy than the original
would be) and add onions and or zucchini to flesh it out .
I'm going to try this with chicken also...I'll have leftovers and chicken works better as a leftover than shrimp does.
Had a small taste and it is delicious...can't wait for dinner tonight. 
Many thanks to you and your office friend for this recipe. 
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