Jhinga Recipe
Ingredients
Today, I am sharing a recipe that people wait for all year long to eat. It’s a very tasty dish, and you can enjoy it with **roti, chapati, or rice**. It tastes amazing with any of these. This is a very delicious and unique recipe that you can share with your family. Try it and give me your feedback. If you like the recipe, don’t forget to like the post.
Step 1: Prepare the Jhinga
First, we take **500 grams of prawns** (also known as shrimp). Clean them properly by cutting them as shown. There is a vein inside that needs to be removed by pulling it out from both sides. Once cleaned, soak them in **vinegar water** for about **10-15 minutes** to get rid of any smell. After soaking, rinse them with clean water. Now they are ready to use.
Step 2: Prepare the Masala Base
Heat a **kadhai** (wok) and add **2 tablespoons of oil**. Once the oil is hot, add the following whole spices:
1)10-12 black peppercorns
2) 4-5 cloves
3) 1/2 teaspoon cumin seeds
Let them splutter. Now, add **300 grams of spring onions** (sliced, with the white part). Fry the onions on medium flame until they turn golden brown.
Step 3: Add Ginger-Garlic Paste
Once the onions have turned golden, add **1 tablespoon ginger-garlic paste**. Fry it until the raw smell of the ginger-garlic paste disappears.
Step 4: Add Tomatoes and Spices
Add **2 medium-sized tomatoes**, roughly chopped. Fry the tomatoes until they become soft and mushy. Add **1 teaspoon salt** (adjust to taste). Let the tomatoes cook until they are soft, then check if they are mashed properly.
Step 5: Add Dry Spices
Once the tomatoes are soft, add the following dry spices:
1) 1/2 teaspoon turmeric powder
2) 1 teaspoon red chili powder
3) 1 1/2 teaspoon coriander powder
4) 1 teaspoon roasted cumin powder
5) 1/2 tablespoon garam masala
6)1/2 teaspoon crushed red chili (optional, skip if you prefer less spice)
Mix all the spices well and cook for 2 minutes. Add **2 tablespoons of water** to make sure the spices don’t burn. Stir the mixture and cook until the oil starts to separate from the masala. This is a crucial step—good masala leads to a great dish!
Step 6: Add the Jhinga
Now, add the cleaned prawns to the masala. Mix them well and cook on **high flame** for 2 minutes. This high flame will help cook the prawns quickly. After 2 minutes, cover the pan and reduce the flame to medium. You will notice that the prawns will release a lot of water. You don’t need to add any more water at this point.
Step 7: Cooking the Prawns
Let the prawns cook for **7-8 minutes on medium flame**. Stir the prawns occasionally to ensure they are cooked evenly. Check the water content; if it’s not enough, you can add a little water. We won’t be adding much water because the prawns release enough. After 7 minutes, you will see the water has reduced, and the oil has started to separate from the masala.
Step 8: Add Fresh Herbs
Now, add **4-5 green chilies** and the **green part of the spring onions**. Mix well. The green onions will release some water, but you don’t need to add any more water. Cook on medium-low heat for **5-6 minutes**.
Step 9: Final Touch and Serving
After 6 minutes, you will see that the Jhinga are cooked and the consistency is perfect. You can either keep it as a dry dish or add a little water to make a light gravy. Add the juice of **1 lemon** for a tangy flavor, and mix it well.
Now, the dish is ready to serve! It looks incredibly tasty and is very flavorful. It’s a dish people eagerly wait for every year. Serve it with **chapati** or **rice**—it tastes equally delicious with both.
Thank You…♥️