JHINGA
CURRY(HOT PRAWN CURRY)
A delicious prawn dish,
cooked in coconut milk, from the southern part of India .
Prawns - 1 kg .
Kashmiri chilies -6nos.
Onions sliced - 110 gm.
Ginger/garlic paste - 40 gm.
Curry leaves - 12 nos.
Turmeric powder - 5 gm.
Coriander powder - 5gm.
Cumin powder - 3 gm.
Fennel powder - 5 gm.
Paprika - 10 gm.
Coconut-milk - 600 ml.
(extracted from 1/4 coconut, and 1 1/2 tspn. of hot water)
Lemon juice to taste
Salt to taste.
Wash prawns and remove the shell from the head portion of each prawn but leave the shell on the body and tail intact . Drain well. Soak chilies in the hot water for 5 mins. and then blend chilies, onions and ginger/garlic paste into puree.
Heat oil in a heavy saucepan, and fry the curry leaves for a minute, then add blended mixture and fry for 5 mins., stirring constantly . When oil separates from the gravy, add prawns and stir well for 2 mins. Add salt and coconut-milk and allow to simmer for 10 mins. without covering. Remove from heat, add lemon juice and serve hot with boiled rice.
Time taken
-- 30 mins.
Serves -- 6 .
