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Sify Home > Food > Nonvegrecipes > Category > Seafood lunch > Sukkha Jheenga (Dry Prawns)
Sukkha Jheenga (Dry Prawns)
By : Anita Raheja
Category : Prawn, Seafood lunch
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
  1. Clean, devein and wash the prawns well.
  2. Chop the spring onions into ½” pieces.
  3. Retain the stem of one spring onion and chop it finely.
  4. Heat oil in a kadai. Add cumin seeds.
  5. When the seeds splutter add the spring onions.
  6. Fry the onions on a medium flame till golden.
  7. Add salt and turmeric powder and sauté for 2 minutes.
  8. Add prawns, red chilli powder and mix well.
  9. Add the chopped greens and mix well.
  10. Cook on a low flame, mixing at regular intervals till the prawns are done.
  11. Garnish with coriander leaves.
  12. 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)
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