Jhinga Matar Ki Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Broil Recipe
Difficulty: Hard

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1/2 kg - medium sized prawns, shelled and deveined
  • 1.5 cups - shelled peas
  • Oil as needed
  • Salt to taste
  • 1/4 cup - curd, beaten
  • 1 cup - coconut milk
  • 3/4 tsp - sugar
  • Grind for masala (1):
  • 2.5 cm cinnamon
  • 2 bay leaves
  • 2 cloves
  • Grind for masala (2):
  • 2 onions
  • 2.5 cm ginger
  • 2 red chillies
  • 1 tsp - turmeric and coriander powder

How to Make Jhinga Matar Ki Curry

  • Apply turmeric and salt to the deveined prawns and keep aside.
  • After 10 mins, fry them in oil lightly and remove.
  • Heat 2 tbsp - oil and fry ground masala (1) till brown.
  • Add the peas and sugar and salt to taste. Fry for a while.
  • Add masala (2).
  • Cover and cook till peas are tender. Then add the prawns and cook till soft. Put in the well beaten curd.
  • Cook for 2 mins. And add the coconut milk.
  • Cook till the gravy is thick and creamy. Serve hot.

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