Sunhere Jhinge An exotic prawn dish meant for royalty This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 04 May 2016 in Recipes Course New Update Main Ingredients Prawns (kolambi/jhinga) , White vinegar Cuisine Indian Course Main Course Seafood Prep Time 31-40 minutes Cook time 31-40 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Non Veg Advertisment 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 Advertisment 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. In the meanwhile take half of each of the capsicums. Deseed and cut into long strips. Pat them dry, dust with cornflour. 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. 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. 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. 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. Stir-fry until oil separates and the raw flavours disappear. Add in the capsicum diamonds and stir-fry for a few seconds. 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. 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). Garnish with the sautéed prawns, sprinkle the crispy fried capsicum strips and serve hot with paranthas. Nutrition Info Calories 2330 Carbohydrates 82.2 Protein 75.9 Fat 188.8 Other Fiber Iron- 25.7mg #Onions #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article