Jhinga curry, Jhinga curry Recipe

INGREDIENT :

Prawns - 1 kg .
Kashmiri chilies -6nos.
Onions sliced - 110 gm.
Ginger/garlic paste - 40 gm.
Curry leaves - 12 nos.
Turmeric powder - 5 gm.
Coriander powder - 5gm.
Cumin powder - 3 gm.
Fennel powder - 5 gm.
Paprika - 10 gm.
Coconut-milk - 600 ml.
(extracted from 1/4 coconut, and 1 1/2 tspn. of hot water)
Lemon juice to taste
Salt to taste.

METHOD :

Wash prawns and remove the shell from the head portion of each prawn but leave the shell on the body and tail intact . Drain well. Soak chilies in the hot water for 5 mins. and then blend chilies, onions and ginger/garlic paste into puree.
Heat oil in a heavy saucepan, and fry the curry leaves for a minute, then add blended mixture and fry for 5 mins., stirring constantly . When oil separates from the gravy, add prawns and stir well for 2 mins. Add salt and coconut-milk and allow to simmer for 10 mins. without covering. Remove from heat, add lemon juice and serve hot with boiled rice.

Time taken -- 30 mins.
Serves -- 6 .

Advertising in india > Indian Recipe > Jhinga curry

JHINGA CURRY(HOT PRAWN CURRY)