Jhinga Masala (Prawn Curry)

Seafood, especially prawn lovers, here is the simple but the inviting recipe of Jhinga Masala. It is basically my take on prawn curry. We love having prawn and it is but obvious that this will feature at least once in the weekly menu. Whether you are having guests over for a meal or preparing a home-made meal for loved ones, try this recipe. It is can be served with roti, naan, paratha or even rice and pulao. This just shows how versatile the flavours of this dish actually are.

 

Ingredients:
• Prawns/shrimps — wash and drain water.
• 1 tablespoon: garlic, ginger paste, dry masala, ground coriander, ground cumin, paprika, turmeric, ground cinnamon, red chilli powder and salt and pepper to taste.
• 2 large tomatoes finely chopped.
• 2 tbsp. heavy cream .
• 2 tsp garam masala .
• 4 tsp chopped coriander leaves.

 

Method:
• Bring to boil enough water to cover the shrimp and boil for three minutes.
• Drain the shrimp and set aside the water.
• In a wok or heavy skillet, heat a cup of vegetable oil and sauté two medium sized finely minced onion until they start to turn brown.
• Do not scorch them.
• Add the garlic/ ginger paste and sauté for 2 minutes.
• Add dry Masala (except garam masala) and sauté over medium-high heat for 2 minutes.
• Add tomatoes and sauté for a while.
• Add the prawns/shrimps and the stock.
• Add garam masala. cook until thickened to a gravy.
• Stir in cream.
• Just before serving, add the coriander/cilantro.