How to make Jhinga Kalimirch -
Prawns cooked in a black peppercorn flavoured gavy
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Prawns (kolambi/jhinga),, Black peppercorns
Cuisine : Indian
Course : Main Course Seafood
You can also find more Main Course Seafood recipes like Grilled Fish With Curried Coconut Sauce Chingri Macher Malai Curry Grilled Prawns In Vodka Sauce Goan Mackerel Curry
Jhinga Kalimirch 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 : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Jhinga Kalimirch Recipe
Prawns (kolambi/jhinga), deveined 20 medium
Black peppercorns 20
Onions 3 medium
Ginger 3 inch piece
Garlic 10 cloves
Ghee 1/4 cup
Green cardamoms 5
Cloves 8
Tomatoes chopped 4 medium
Cashewnuts 10
Mustard seeds 1/2 teaspoon
Whole dry red chillies 5
Curry leaves 10
Salt to taste
Red chilli powder 2 teaspoons
Saffron (kesar) a few strands
Method
Step 1
Wash prawns thoroughly under running water. Slice two onions and chop one. Grind ginger and garlic to a paste.
Step 2
Heat two tablespoons of ghee in pan. Add green cardamoms, cloves and half the crushed black peppercorns.
Step 3
When they change colour, add sliced onions and tomatoes. Sauté for three to four minutes.
Step 4
Add one cup of water, cashewnuts and bring to a boil. Take off the heat, cool and puree in a blender.
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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 www.sanjeevkapoor.com 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.
