Main Dish

Grilled Shrimp Korma with Spiced Panisse

Jigar Wines

6615 Front Street
Forestville, CA 95436

  • RECIPE YEAR: 2018
  • RECIPE BY: Daniel Kedan
  • YIELD: Serves 30
  • PAIRS WELL WITH: 2014 Sedition

This dish accentuates the flavors of the fruit while highlighting Jigar's heritage.

Korma Sauce

  • 3 tablespoons olive oil, plus more as needed
  • 2 onions, sliced
  • 6 garlic cloves, chopped
  • 3/4 cup water
  • 3 large tomatoes, diced
  • 1 tablespoon chopped peeled fresh ginger
  • 2/3 cup almonds, chopped
  • 1 cup unsweetened coconut milk
  • 1 1/2 cups plain yogurt
  • 1 tablespoon curry powder
  • 1 tablespoon ground turmeric
  • 1 tablespoon garam masala
  • 1 tablespoon ground coriander
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cardamom
  • 1 tablespoon honey
To prepare the korma sauce, in a large sauté pan over medium heat, warm a touch of olive oil. Add the onions and garlic and cook, stirring occasionally, until tender but not browned, about 3 minutes. Transfer to a blender, add the water and puree until smooth. 

In another sauté pan, warm the 3 tablespoons olive oil and heat until shimmering, then add the pureed onions and cook, stirring occasionally, for 3 minutes. Add the tomatoes, ginger and almonds and cook, stirring occasionally, for 3 minutes. Add the coconut milk, yogurt, curry powder, turmeric, garam masala, coriander, salt, pepper, cinnamon, cumin, cardamom and honey and stir to incorporate. Cook on low heat until the desired consistency is reached, 20 to 30 minutes.  


  • 2 teaspoons garam masala
  • 2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 2 pounds shrimp, peeled
  • 1 tablespoon rice bran oil
To prepare the shrimp, in a large bowl, stir together the garam masala, curry powder, salt and olive oil. Add the shrimp and stir to coat.

In a large sauté pan over medium-high heat, warm the rice bran oil until shimmering. Add the shrimp and cook for 2 minutes. Turn the shrimp and cook for 1 minute. Add the korma sauce (recipe above) and cook for 3 minutes.

Panisse Jigar

  • 2 cups chickpea flour
  • 4 cups water
  • 1 garlic clove, microplaned
  • 1 teaspoon salt, plus more for sprinkling
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds, toasted and ground
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garam masala
  • Oil for frying
To prepare the panisse, have ready 2 sheet pans and a piece of parchment paper that is oiled on one side.

Working in batches, blend the chickpea flour, water, garlic, salt, olive oil, cumin, turmeric, ginger and garam masala in a Vitamix on high speed. Transfer the mixture to a pot, place over medium-high heat and bring to a simmer, whisking constantly. While continuing to whisk, simmer until the mixture has thickened and the raw flour taste is gone, about 5 minutes. Adjust the seasoning as needed.

Pour the mixture into a sheet pan and spread with a spatula. Place the parchment paper, oiled side down, on the panisse and top with the other sheet pan. Refrigerate until completely chilled.

Unmold the panisse onto a large cutting board and cut into small squares.

In a deep fryer or Dutch oven, heat oil to 350°F on a deep-frying thermometer. Working in batches, add the panisse and fry until golden brown, 4 to 5 minutes. Don't overcrowd or the panisse will stick together. Transfer the panisse to paper towels to drain. Sprinkle with salt.

To serve, arrange the panisse on individual plates and top with the shrimp and korma sauce.

Jigar Wines

6615 Front Street
Forestville, CA 95436