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Jhinga Ni Curry
Method
- Devein 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 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.
Ingredients:
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
� - 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
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
� - 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
RECIPES BY ANITA RAHEJA
