Shaahi Jhinga Masaledaar

Recipes >> Indian Recipes >> Shaahi Jhinga Masaledaar

Ingredients

  • Prawn - 500 gm (outer covering removed)
  • Oil
  • Mustard seeds - 1/2 tsp
  • Jeera - 1/2 tsp
  • Tejpatta (Bay leaves) - 2
  • Dried red chilly- 2
  • Tomato - 1 medium size (chopped or pureed)
  • Ginger Garlic paste - 1-heaped tbsp
  • Grated coconut - 1 tbsp
  • Cashewnut - 10
  • Salt - to taste
  • sugar - 1 tsp
  • dhania patta - 1 bunch (chopped finely)
  • Desi ghee- 1 tbsp
  • warm water - 1/2 cup
  • GARAM MASALA:
  • Cloves- 4
  • Chhotee ilaayachi - 2
  • Daalchini (cinnamon) - 1-inch thin strip
  • SPECIAL PASTE:
  • Mustard seed - 1 tbsp
  • Posta daana (poppy seeds) - 1 tbsp
  • Cashewnut - 15
  • Almond - 10
  • POWDERED MASALA:
  • Haldi powder- 2tsp
  • Jeera powder- 2 tsp
  • Dhania powder- 2 tsp
  • Red Chilly powder- 2tsp
  • Garam masala powder - 1 tsp
  • Tandoori masala powder - 1 tsp (optional)

Procedure

lean the prawn well, cut a small slit sideways and marinade it in half of the powdered masala (except garam masala and tandoori masaala) and salt for 2 hours.

Heat oil in the non stick frying pan, fry the cashewnut till light brown, then drain off oil, transfer cashewnut to a dry vessel.

Drain off the excess water from the marinated prawn, and fry the prawn for 5 minutes. Transfer prawns in a dry vessel.

Into the hot oil, put Jeera, mustard seeds, Tejpatta, dried red chilly and garam masala.

When the jeera begins to splutter, add onion... fry for 2 minutes, then add ginger garlic paste, and all the remaining powdered masalas and saute for 3 minutes.

Add the tomato, special paste, coconut, and sugar, salt and saute everything for 5 minutes on slow flame.

Add the fried 7. prawns and water.

Cook on slow flame covered for 3 minutes.

Garnish with fried cashewnut and some dhania patta.

Serve warm with rice or garma garam chapaatis.