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Sukkha Jheenga (Dry Prawns)

Sukkha Jheenga (Dry Prawns) is a popular Indian Starter
Author :
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Course :
Cuisine :
Technique :
Shallow Fry
Difficulty :
Servings :
Serves 2
Rated 5 based on 100 votes


½ kg - tiger Prawns (preferably)

2 bunches Spring onions

4 tbsp - oil

1.5 tsp - Cumin seeds

salt to taste

½ tsp - Turmeric powder

2 tsp - Red Chilli powder

finely chopped Coriander leaves (to garnish)


  1. Clean, de-vein and wash the prawns well.
  2. Chop the spring onions into pieces.
  3. Retain the stem of one spring onion and chop it finely.
  4. Heat oil in a kadai. Add cumin seeds.
  5. When the seeds splutter, add the spring onions.
  6. Fry the onions on a medium flame till golden.
  7. Add salt and turmeric powder and saute for 2 mins.
  8. Add prawns, red chilli powder and mix well.
  9. Add the chopped greens and mix well.
  10. Cook on a low flame, mixing at regular intervals till the prawns are done.
  11. Garnish with coriander leaves.
  12. Serve hot as a snack.

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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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