Jhatpat JhingaaServes: 6
Time required: 1 hour

Ingredients :

  • 750 g medium prawns
  • 12 Kashmiri red chillies
  • 1 tsp peppercorns
  • 3/4 tsp turmeric powder
  • 12 garlic cloves
  • salt to taste
  • 4 tbsp tamarind pulp
  • vinegar for grinding
  • 150 g onions, chopped
  • 8 green chillies, chopped
  • 1 small bunch coriander leaves, chopped
  • 2.5-cm piece ginger
  • 200 g tomatoes, pureed
  • 3 tbsp oil
  • 10 g garam masala powder
  • 1/2 tsp sugar

Directions :

  1. Shell, devein, wash and pat dry the prawns.
  2. Grind together the red chillies, peppercorns, turmeric powder, eight of the garlic cloves, salt to taste and tamarind in vinegar without adding any water.
  3. Marinate the prawns in this ground masala for half an hour.
  4. Grind together the ginger and remaining four cloves of garlic to a paste.
  5. Heat the oil in a kadai and fry the onions till golden brown. Add the ginger-garlic paste and green chillies. Stir a while, then add the marinated prawns and fry on medium heat.
  6. Add the tomato puree, stir well, cover the kadai and simmer till the prawns are cooked.
  7. Add the sugar and garam masala powder and serve.

This dish is best eaten with rice or rotis.

Prawn TIP :
Never cook your prawns for more more than a few minutes, be sure your flame is high, if you stir fry your prawns for more than a few minutes, they will go hard and are not easy to chew when eating. Its best to simmer the prawns in hot water for a few minutes, just before cooking, when cooking it takes a few minutes for the prawns to be ready to eat.

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