Thursday, Dec 20 2007

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Shaahi Jhinga Masaledaar

By Mohita Prasad

Ingredients

Prawn - 500 gm (outer covering removed)
Oil
Mustard seeds - 1/2 tsp
Jeera - 1/2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 2

Garam masala:
Cloves- 4
Chhotee ilaayachi - 2
Daalchini (cinnamon) - 1-inch thin strip

Tomato - 1 medium size (chopped or pureed)
Ginger Garlic paste - 1-heaped tbsp
Grated coconut - 1 tbsp
Cashewnut - 10

Special Paste:
Mustard seed - 1 tbsp
Posta daana (poppy seeds) - 1 tbsp
Cashewnut - 15
Almond - 10

Powdered masala:
Haldi powder- 2tsp
Jeera powder- 2 tsp
Dhania powder- 2 tsp
Red Chilly powder- 2tsp
Garam masala powder - 1 tsp
Tandoori masala powder - 1 tsp (optional)

Salt - to taste
sugar - 1 tsp.
dhania patta - 1 bunch (chopped finely)
Desi ghee- 1 tbsp
warm water - 1/2  cup.

Method:

1. lean the prawn well, cut a small slit sideways and marinade it in half of the powdered masala (except garam masala and tandoori masaala) and salt for 2 hours.
2. Heat oil in the non stick frying pan, fry the cashewnut till light brown, then drain off oil, transfer cashewnut to a dry vessel.
3. Drain off the excess water from the marinated prawn, and fry the prawn for 5 minutes. Transfer prawns in a dry vessel.
4. Into the hot oil, put Jeera, mustard seeds, Tejpatta, dried red chilly and garam masala.
5. When the jeera begins to splutter, add onion... fry for 2 minutes, then add ginger garlic paste, and all the remaining powdered masalas and saute for 3 minutes.
6. Add the tomato, special paste, coconut, and sugar, salt and saute everything for 5 minutes on slow flame.
7. Add the fried prawns and water.
8. Cook on slow flame covered for 3 minutes.
9. Garnish with fried cashewnut and some dhania patta.
10. Serve warm with rice or garma garam chapaatis.

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