Spicy Shrimp with Black Pepper and Blackened Chiles

Jhinga Masala

Preparation info
  • Serves


    • Difficulty


Appears in

By Raghavan Iyer

Published 2008

  • About

While Americans call them shrimp and the rest of the world knows them as prawns (sometimes the size is the deciding point for the nomenclature), this well-loved shellfish, a member of the crustacean family (its skeleton is outside, masking succulent, sweet flesh underneath), is ubiquitous, with many popular varieties being farm-raised to meet burgeoning appetites. The prawns found in Indian waters, grayish green in color, are called tiger prawns—especially the larger ones that pile in at 16