Kala Jhinga

Ingredients list for Kala Jhinga

• 16-20 Prawns (kolambi/jhinga) cleaned, tails retained, deep cut given at the bac

Method

1. Heat a non-stick pan, add coriander seeds, cumin seeds, cloves, peppercorns, cinnamon and dry roast till brown.
2. Add salt to the prawns and mix well. Cool the roasted spices, put into a mixer jar and grind to a powder.
3. Heat sufficient oil in kadai and deep fry the prawns till done.
4. Heat 1 tbsp oil in another non-stick pan. Add ginger-garlic paste and tamarind paste and saute for 1 minute.
5. Drain prawns and add and mix well. Sprinkle the roasted spice powder, black pepper powder and adjust salt. Mix well.
6. Transfer into a serving dish, garnish with a few thin strips of green capsicum and serve hot.

Nutrition Info