Sunday, 15 November 2015

Jhinga Masala

Jhinga Masala - Nutan Shenoy-Kini

Clean devein n wash prawns. Marinate with lime juice gg paste chilly pwdr turmeric pwdr n salt. Refrigerate till ur masala is ready.

Make onion paste. Saute in oil with 1 or 2 tejpatta. Let raw smell disappear n colour change. Keep stirring. Now add tomato puree. Cover n cook. Once raw smell disappears, leave the vessel open. Let the mixture dry up till oil leaves sides of vessel. Now add dryroasted dhania jeera laung dalchini chakraphool powder. Mix well. Add prawns. Mix well. Adjust chilly powder n salt. Mix well. Let the prawns leave out water. Keep stirring. Add boiling hot water to gravy consistency n cook till done. Garnish with lots of chopped coriander leaves.

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