Jhinga Ni Curry

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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  • 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

  • De-vein the prawns, clean and wash them well.
  • 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.
  • Heat oil in a heavy bottom vessel and fry finely chopped onions on a low flame till the onions are golden in color.
  • Add the kept aside ground paste and saute on a low flame till oil separates.
  • Add tomatoes puree and cook.
  • Add prawns and mix well.
  • Saute for 5-7 minutes on a low flame.
  • Add water, salt to taste and sugar.
  • Bring to a boil.
  • After a boil, simmer.
  • Cook till prawns are done.
  • Garnish with lemon juice and finely chopped coriander leaves.
  • Serve with plain boiled rice and onion kachumbar.