Friday, July 1, 2011


KADAI  JHEENGA:             ASIA

INGREDIENTS:          ( serves  4 )

50  ml  cooking oil
10  g  chopped garlic
5  g whole red chillies
50  g chopped onions
50  g chopped tomatoes
20  g coriander powder
20  g  cumin powder
15  g garam masala
20  g red chilli powder
10  g ginger paste
200  g medium sized prawns
50  g diced capsicum
5  g green chillies
5  g fresh ginger
5  g fresh coriander
Salt to taste

  • Take a heavy pan and add some cooking oil. Once it is hot, add chopped garlic and whole red chillies, frying gently until they start to brown, and follow with the chopped onions.
  • Continue to fry until the onions are soft and golden, and pour in the chopped tomatoes. Sprinkle in your spices and ginger paste and stir well, leaving the sauce to cook and absorb all the fragrant flavours.
  • Throw in your prawns that you have previously washed, deveined and salted and after a few minutes add the green chillies and capsicum.
  • Leave the curry on the stove on a moderate heat to allow the flavour to circulate for 20 minutes.Serve hot with a garnish of chopped coriander and julienned ginger.
TIPS : Prawns or scampi cooked in Indian style, this dish known in North India as jheenga Fish and in Bengali as Chingri Machi.

No comments:

Post a Comment