How to make Sunhere Jhinge -

An exotic prawn dish meant for royalty

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (kolambi/jhinga) , White vinegar

Cuisine : Indian

Course : Main Course Seafood

You can also find more Main Course Seafood recipes like Chenchada Fish Chilli Basil Grilled Fish with Creole Sauce Prawn Hara Bhara Masala

Sunhere Jhinge

Sunhere Jhinge Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sunhere Jhinge Recipe

  • Prawns (kolambi/jhinga) 24 medium

  • White vinegar 1/2 cup

  • Turmeric powder 1 teaspoon

  • Kashmiri red chilli powder 2 teaspoons

  • Salt to taste

  • Yellow capsicums 2 medium

  • Red capsicums 2 medium

  • Green capsicums 2 medium

  • Cornflour/ corn starch 2 tablespoons

  • Oil 6 tbsps + to deep fry

  • Carom seeds (ajwain) 1/2 teaspoon

  • Onions chopped 2 medium

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Tomato puree 1 cup

  • Coriander powder 1 tablespoon

  • Fresh cream 1/2 cup

  • Coconut cream 1/2 cup

  • Green cardamom powder 1/4 teaspoon

  • Mace powder a small pinch

  • Gold leaves (sone ka varq) 4


Step 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.

Step 2

In the meanwhile take half of each of the capsicums. Deseed and cut into long strips. Pat them dry, dust with cornflour.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

Stir-fry until oil separates and the raw flavours disappear. Add in the capsicum diamonds and stir-fry for a few seconds.

Step 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.

Step 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).

Step 10

Garnish with the sautéed prawns, sprinkle the crispy fried capsicum strips and serve hot with paranthas.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.