Name: Kadhai Jhinga
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: Serves: 4
Cuisine: Indian
Ingredients: 5 g/2 tsp Ajwain; 6 Green Chillies; 40 g/¼ cup Ginger; 4 g/2 tsp Coriander seeds; 5 g/1½ tsp Fenugreek (Kasoori Methi); 8 Whole Red Chillies; 160 g/1 cup Onions; 20 g/3½ tsp Garlic paste; 750 g/3⅓ cups Tomatoes; 750 g/1⅔ lb Prawns (medium size); 90 g/7 Tbs Ghee; 60 ml/4 Tbs Lemon juice; 10 g/2 tsp Garam masala; 20 g/⅓ cup Coriander; Salt

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

Ajwain-flavoured prawns done in an abundance of tomatoes, as is most kadhai cooking, Kadhai Jhinga is a colourful dish.

Ingredients

750 g/1⅔ lb Prawns (medium size)
90 g/7

Asia
India
Fish course
Pescatarian
Gluten-free

Method

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 coriander.

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

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Preparation

Part of