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Jhinga Ni Curry Recipe

Jhinga Ni Curry is a popular Indian Curries
Author :
 
On :
Monday, 20 June, 2016
Category :
Non-Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 500 gm - shelled Prawns
  • 10 to 12 Cashew nuts (chopped)
  • 2 tbsp - Poppy Seeds
  • 2 tbsp - Coriander seeds
  • 3 medium size Onions (finely chopped)
  • 3 medium sized Tomatoes (made into a puree)
  • 2 tbsp - finely chopped Coriander leaves
  • 1.5 - Coconut (grated)
  • 4 red chilies (whole)
  • 1 tsp - Cumin seeds
  • 6 flakes Garlic
  • 1 tbsp - Vinegar (brown)
  • 4 tbsp - oil
  • 2 to 3 cups - water
  • 1 tsp - Sugar
  • juice of 1 Lemon
  • Salt to taste
  • How to Make Jhinga Ni Curry:

    1. De-vein the prawns, clean and wash them well.
    2. Roast cashew nuts, poppy seeds, coriander seeds, coconut, red chilies and cumin seeds and garlic on a non-stick pan on a low flame till you get an aroma, grind to a fine paste with vinegar and little water.
    3. Heat oil in a heavy bottom vessel and fry finely chopped onions on a low flame till the onions are golden in color.
    4. Add the kept aside ground paste and saute on a low flame till oil separates.
    5. Add tomatoes puree and cook.
    6. Add prawns and mix well.
    7. Saute for 5-7 minutes on a low flame.
    8. Add water, salt to taste and sugar.
    9. Bring to a boil.
    10. After a boil, simmer.
    11. Cook till prawns are done.
    12. Garnish with lemon juice and finely chopped coriander leaves.
    13. Serve with plain boiled rice and onion kachumbar.



     

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