Jhinga Curry (Easy Prawn Curry)
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| Ingredients |
- 3 tablespoons Ghee
- 1 Onion
- 3 Garlic cloves
- 2 teaspoons Coriander seed powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Chilli powder
- 1/2 teaspoon Ginger paste
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- 2 tablespoons Peppercorns
- 2 tablespoons Vinegar
- 1 cup Coconut milk
- 500 grams Prawns
- 2 tablespoons Tomato puree
- Salt (As per taste)
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| Method |
Slice the onion and garlic, crack the peppercorns, devein and clean the prawns.
Melt the ghee in a heavy pan, add the onion and garlic and fry until soft.
Mix the spices and seasoning into a paste with the vinegar, add to the pan and fry for a further 3 minutes stirring constantly.
Stir in the coconut milk and simmer for 5 minutes. Add the prawns and tomato paste and simmer for 2 minutes until the prawns are coated with a thick sauce. When the prawns are cooked and turn opaque, serve with steamed rice.
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Other Details |
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Serves: 4
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Time: 25 mins.
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Category: Main Course | State: Goa | Submitted by: System
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