Jhinga Kalimirch

Ingredients list for Jhinga Kalimirch

• 20 medium Prawns (kolambi/jhinga), deveined
• 20 Black peppercorns
• 3 medium Onions
• 3 inch piece Ginger
• 10 cloves Garlic
• 1/4 cup Ghee
• 5 Green cardamoms
• 8 Cloves
• 4 medium Tomatoes chopped
• 10 Cashewnuts
• 1/2 teaspoon Mustard seeds
• 5 Whole dry red chillies
• 10 Curry leaves
• to taste Salt
• 2 teaspoons Red chilli powder
• a few strands Saffron (kesar)

Method

1. Wash prawns thoroughly under running water. Slice two onions and chop one. Grind ginger and garlic to a paste.
2. Heat two tablespoons of ghee in pan. Add green cardamoms, cloves and half the crushed black peppercorns.
3. When they change colour, add sliced onions and tomatoes. Sauté for three to four minutes.
4. Add one cup of water, cashewnuts and bring to a boil. Take off the heat, cool and puree in a blender.

Nutrition Info