KADHAI JHINGA

  An All Time Favourite Prawn Dish , Simply Delicious

Preparation Time : 10-15 minutes

Cooking Time : 20-25 minutes

Servings : 4

INGREDIENTS

Prawns                                                                            750g

Ghee/Oil                                                                        7 Tbs (90 g)

Onions                                                                            1 cup (160 g)

Garlic paste                                                                   3 ½ tsp (20 g)

whole red chillies                                                      8

Coriander seeds                                                         2 tsp (4 g)

Ajwain                                                                            2 tsp (5g)

Tomatoes                                                                      3 ½  cup

Ginger                                                                             2 Tbs

Green chillies                                                              6

Salt                                                                                   to taste

Garam Masala                                                              2 tsp (10g)

Fenugreek (Kasoori Methi)                                    1 ½  tsp

Lemon juice                                                                  4 Tbs

Green Coriander                                                         1/3 cup

Note: Tbs (tablespoon), tsp (teaspoon)

PREPARATION

THE PRAWNS: Shell, devein, wash and pat dry

THE VEGETABLES: peel, wash and chop onions. Wash and chop tomatoes. Scrape, wash and chop Ginger.  Remove stems, wash, slit, deseed and chop green chillies. Clean, wash and chop green coriander.

THE WHOLE SPICES: Pound red chillies and coriander seeds with a pestle.

COOKING

Heat ghee or oil in a kadhai, add onions and saute over medium heat until golden brown.

Add garlic paste, stir for 15 seconds.

Add pounded spices and Ajwain, stir for 30 seconds.

Then add tomatoes, bring to a boil.

Add 1 Tbs of ginger and green chillies.

Reduce to medium heat and bhunno until the fat leaves the masala.

Now add prawns and continue to bhunno until the fat leaves the gravy and the prawns are cooked.

Adjust the seasoning.

Sprinkle garam masala, fenugreek and lemon juice. Stir

Garnish with remaining ginger and green coriander.