Sunhere Jhinge

Ingredients list for Sunhere Jhinge

• 24 medium Prawns (kolambi/jhinga)
• 1/2 cup White vinegar
• 1 teaspoon Turmeric powder
• 2 teaspoons Kashmiri red chilli powder
• to taste Salt
• 2 medium Yellow capsicums
• 2 medium Red capsicums
• 2 medium Green capsicums
• 2 tablespoons Cornflour/ corn starch
• 6 tbsps + to deep fry Oil
• 1/2 teaspoon Carom seeds (ajwain)
• 2 medium Onions chopped
• 1 tablespoon Ginger paste
• 1 tablespoon Garlic paste
• 1 cup Tomato puree
• 1 tablespoon Coriander powder
• 1/2 cup Fresh cream
• 1/2 cup Coconut cream
• 1/4 teaspoon Green cardamom powder
• a small pinch Mace powder
• 4 Gold leaves (sone ka varq)

Method

1. Shell the prawns keeping the tail intact. De-vein and wash thoroughly with white vinegar. Apply one teaspoon of turmeric powder, one teaspoon of red chilli powder, half a teaspoon of salt and set aside for fifteen minutes.
2. In the meanwhile take half of each of the capsicums. Deseed and cut into long strips. Pat them dry, dust with cornflour.
3. Heat sufficient oil in a kadai and deep fry capsicum strips until crisp. Drain and place on absorbent paper and set aside in a warm place.
4. Deseed and cut the remaining capsicums into one inch diamonds. Heat three tablespoons of oil in a pan, add eight marinated prawns and sauté till lightly browned.
5. Drain and place on absorbent paper and set aside. Heat three tablespoons of oil in another pan, add carom seeds. Stir-fry for a second and add the chopped onions.
6. Stir-fry for four to five minutes and add the ginger-garlic paste. Sauté till golden brown. Add tomato puree, coriander powder and the remaining red chilli powder.
7. Stir-fry until oil separates and the raw flavours disappear. Add in the capsicum diamonds and stir-fry for a few seconds.
8. Stir in fresh cream and coconut cream and sauté until semi dry. Add the remaining marinated prawns and stir-fry until the prawns are cooked but succulent.
9. Sprinkle green cardamom powder and mace powder and mix. Arrange the prawns in gravy neatly on a plate and apply the golden leaf (sone-ka-varq).
10. Garnish with the sautéed prawns, sprinkle the crispy fried capsicum strips and serve hot with paranthas.

Nutrition Info