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Sukkha Jheenga (Dry Prawns)
By : Method
- Clean, devein and wash the prawns well.
- Chop the spring onions into ½” pieces.
- Retain the stem of one spring onion and chop it finely.
- Heat oil in a kadai. Add cumin seeds.
- When the seeds splutter add the spring onions.
- Fry the onions on a medium flame till golden.
- Add salt and turmeric powder and sauté for 2 minutes.
- Add prawns, red chilli powder and mix well.
- Add the chopped greens and mix well.
- Cook on a low flame, mixing at regular intervals till the prawns are done.
- Garnish with coriander leaves.
- Serve hot as a snack.
Ingredients:
½ kg - tiger prawns (preferably)
2 bunches - spring onions
4 tbsp - oil
11/2 tsp - cumin seeds
salt to taste
½ tsp - turmeric powder
2 tsp - red chilli powder
finely chopped coriander leaves (to garnish)
½ kg - tiger prawns (preferably)
2 bunches - spring onions
4 tbsp - oil
11/2 tsp - cumin seeds
salt to taste
½ tsp - turmeric powder
2 tsp - red chilli powder
finely chopped coriander leaves (to garnish)
RECIPES BY ANITA RAHEJA
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