Description

🍛 Goan Style Jhinga (Prawn) Curry

Ingredients:

• Fresh prawns (Jhinga) – 500g (cleaned and deveined)

• Oil – 3 tbsp

• Mustard seeds – 1 tsp

• Curry leaves – 10–12

• Onions – 2 medium (finely chopped)

• Garlic – 6 cloves (crushed)

• Ginger – 1 inch piece (grated)

• Green chilies – 2 (slit)

• Tomatoes – 2 medium (pureed)

• Tamarind paste – 1 tbsp

• Red chili powder – 1.5 tsp (adjust to taste)

• Turmeric powder – ½ tsp

• Coriander powder – 1 tbsp

• Garam masala – ½ tsp

• Salt – to taste

• Fresh coriander – for garnish

• Water – 1 to 1.5 cups

Instructions:

1. Heat oil in a pan, add mustard seeds, and let them splutter. Add curry leaves.

2. Add chopped onions, garlic, ginger, and green chilies. Sauté till onions turn golden brown.

3. Add pureed tomatoes and cook until oil separates from the masala.

4. Add turmeric, red chili powder, coriander powder, and salt. Mix well.

5. Add tamarind paste and water to make a curry base. Bring to a boil.

6. Add cleaned prawns, reduce the heat, cover, and simmer for 8–10 minutes or until prawns are cooked.

7. Sprinkle garam masala, mix gently, and garnish with fresh coriander.

Serve hot with steamed rice or Goan sannas.