Karhai Jhinga
Equipment
- Mortar and Pestle
- Spice Grinder
- Kadhai
- Wok
Ingredients
- 8 Red chillies dried
- 2 teaspoons Coriander seeds
- 100 g Ghee or Vegetable oil (scant 1/2 cup)
- 160 g Onion (1 medium), chopped
- 3 1/2 teaspoons Garlic Paste
- 2 teaspoons Ajwain seeds
- 750 g Tomatoes (4 cups) chopped
- 40 g Ginger (1/3 cup) chopped
- 6 Green chillies de-seeded and chopped
- 750 g Prawns (Shrimp) peeled, deveined, rinsed, and patted dry with kitchen paper (paper towels), then and heads and tails removed
- 2 teaspoons Garam Masala
- 1 1/2 teaspoons Fenugreek ground
- 4 tablespoons Lemon juice
- 6 tablespoons Coriander (Cilantro) leaves chopped
- Salt
Instructions
- Put the red chillies and coriander seeds in a mortar and pound with a pestle or grind in a spice grinder. Set aside.
- Heat the ghee or oil in a kadhai or wok, add the onions and saute over medium heat for about 5 minutes, or until golden brown. Add the garlic paste and stir-fry for 15 seconds, then add the pounded spices, ajwain seeds, and stir-fry for a further 30 seconds.
- Add the tomatoes, then increase the heat to high and add three-quarters of the ginger and chillies. Reduce the heat to medium and cook for about 5 minutes, or until the oil separates from the sauce.
- Add the prawns and continue to cook for a further 5 minutes, or until the prawns are cooked. If there is some liquid left, then increase the heat to high and cook for a further 1-2 minutes until the liquid has evaporated.
- Season with salt, then sprinkle over the garam masala, fenugreek, lemon juice, and coriander. Stir to combine and serve hot.
Video
Nutrition
Serving: 4gSodium: 463mgCalcium: 166mgVitamin C: 45mgVitamin A: 1869IUSugar: 10gFiber: 8gPotassium: 1107mgCholesterol: 366mgCalories: 487kcalTrans Fat: 1gSaturated Fat: 16gFat: 27gProtein: 41gCarbohydrates: 22gIron: 2mg
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