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Jhinga Matar Ki Curry
By : Method
- 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.
Ingredients:
1/2 kg. medium sized prawns, shelled and deveined
1&1/2 cups shelled peas
Oil as needed
Salt to taste
1/4 cup curd, beaten
1 cup coconut milk
3/4 tsp. sugar
1/2 kg. medium sized prawns, shelled and deveined
1&1/2 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
RECIPES BY REHANA KHAMBATY
