Jhinga Khaliya Tiger prawns cooked with herbs and whole garam masala in coconut milk. By Sanjeev Kapoor 19 Nov 2014 in Recipes Course New Update Main Ingredients Tiger prawns , Oil Cuisine Other Course Gravies, Sauces and Stocks Prep Time 16-20 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Jhinga Khaliya 20-24 Tiger prawns 2 tablespoons Oil 2 Green cardamoms 1/2 inch stick Cinnamon 4 Cloves 2 medium Onions sliced 1 teaspoon Ginger-garlic paste 1 large Tomato chopped 3 Green chillies chopped 1/2 cup Fresh mint leaves 1/2 cup Fresh coriander leaves 2 teaspoons Red chilli powder 1/2 teaspoon Turmeric powder 2 teaspoons Coriander powder to taste Salt 1/2 cup Coconut milk Method Heat oil in a non-stick pan. Add green cardamoms, cinnamon and cloves and saute for a minute. Add onions and saute till brown in color. Add ginger-garlic paste and little water so avoid the paste sticking to the bottom. Add tomatoes, green chillies, mint leaves and coriander leaves and cook till oil leaves the mixture.Add red chilli powder, turmeric powder, coriander powder and salt. Add prawns and little water. Cover the pan and cook for two to three minutes. Add coconut milk and cook till the gravy thickens or till the prawns get cooked. Serve hot with steamed rice. #Cinnamon #Green chillies #Oil #Onions #Salt #Tomato Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article