Prawns in a Dark Sauce

Rasedar jhinga

Preparation info
  • Serves


    • Difficulty


Appears in

By Madhur Jaffrey

Published 2023

  • About


  • 75 g/3 oz onion, peeled and coarsely chopped
  • 5 garlic cloves, peeled
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  1. Put the onion, garlic, ginger and the 3 tablespoons of water into a blender and blend until you have a paste.
  2. Heat the oil in a 20–23cm/8–9 inch wide pot over a medium-high flame. When hot, put in the cinnamon, cardamom and bay leaves. Stir for 3–4 seconds. Now put in the paste from the blender. Stir and fry for 5 minutes or until the paste turns a light brown