Jhingey Tamatar is one of those prawn curries that fills your kitchen with the smell of frying garlic and toasted cumin seeds. The recipe starts with marinated prawns rubbed in turmeric, ginger, garlic, and lime juice, which gives them a bright, zesty flavor before they hit the pan.
Once the prawns sauté with mustard seeds, fenugreek, and sliced onions, you add a generous amount of tomato puree that cooks down into a thick, glossy gravy. The final tempering of cumin seeds adds a warm, nutty aroma that ties everything together. I like to serve this with plain rice because the gravy has enough flavor on its own.
About the Recipe
This recipe uses a full two kilograms of tomato puree, which might seem like a lot, but it creates a thick, velvety sauce that clings to the prawns. The marination step is important because it keeps the prawns tender and lets the spices soak in. You will notice the oil surfacing as the tomato puree cooks down, which tells you the gravy is ready.
The sugar syrup balances the acidity from the tomatoes and lime juice without making the dish sweet. The combination of dry red chillies and fresh green chillies gives you layers of heat that build gradually rather than hitting all at once.
Why you will love this recipe
The marinated prawns stay juicy even after they cook in the tomato gravy. The mustard seeds and fenugreek seeds add a slight bitterness that cuts through the richness of the oil and tomatoes. You get a nice contrast between the soft prawns and the chunky, caramelized onions. The lime juice in the marinade keeps everything bright, while the cumin tempering at the end adds a smoky finish.
This recipe scales well for a crowd because it uses a full kilogram of prawns, and the gravy is generous enough to stretch over several servings. The heat level is bold but not overwhelming if you follow the quantities as written.
Jhingey Tamatar
Cooking Tips
Do not skip the marination time because it tenderizes the prawns and infuses them with flavor. When you fry the mustard seeds, fenugreek seeds, and garlic, watch them closely so they turn dark brown but not burnt. Cook the tomato puree on low to medium heat and stir occasionally to prevent sticking. The oil will separate and rise to the top when the gravy is ready, which usually takes about fifteen to twenty minutes. If your tomatoes are very acidic, you can add a little extra sugar syrup to balance the tang.
Serving and Storing Suggestions
This recipe serves six to eight people as a main dish. The total prep and marination time is about ninety minutes, and cooking takes around forty minutes. Serve hot with plain steamed rice or even roti if you prefer. Store leftovers in an airtight container in the fridge for up to two days.
Reheat gently on the stove with a splash of water to loosen the gravy. The flavors deepen overnight, so the curry often tastes even better the next day.
Similar Recipes
- Prawn Masala Curry
- Tomato Fish Curry
- Bengali Chingri Malai Curry
- Goan Prawn Balchao
- Spicy Tomato Shrimp
Nutrient Benefits
Prawns are a lean source of protein and contain omega three fatty acids, which support heart health. Tomatoes are rich in lycopene, an antioxidant that becomes more available when cooked. Garlic and ginger both have anti inflammatory properties and aid digestion. Fenugreek seeds help regulate blood sugar levels.
The lime juice adds vitamin C, which helps with iron absorption from the other ingredients. Just keep in mind that this recipe uses a generous amount of oil, so adjust if you prefer a lighter version.
Jhingey Tamatar
Ingredients
- 1 kg Prawns (shelled, deveined and washed)
- 1/2 tsp Turmeric Powder
- 1 tsp Mustard Seeds
- 4 Onions (sliced)
- 2 tsp Ground Ginger
- 2 tsp Ground Garlic
- Salt as per taste
- Juice of 2 Limes
- 1 cup Oil
- 12 Dry Red Chillies
- 1/2 tsp Fenugreek Seeds
- 10 to 12 Garlic Cloves (peeled)
- 1 tsp Cumin Powder
- 1- to 12 Green Chillies (ground)
- 2 kg Tomatoes (pureed or Tomato Puree - 4 cups)
- 2 tsp Sugar (dissolved in 1 tblsp of water)
- 1 tsp Cumin Seeds
Instructions
- Mix the turmeric powder, ground ginger, ground garlic, salt and juice of 2 limes together.
- Rub this on prawns and let it marinate for 60 to 90 minutes.
- Heat oil in a pan.
- Add the green chillies, fenugreek seeds, garlic and mustard seeds.
- Fry till they change colour to dark.
- Add the sliced onions and fry till golden brown.
- Add the cumin powder. Mix well.
- Now add the marinated prawns and saute well.
- Add the green chillies and stir.
- Pour the tomato puree into the pan and cook on a low-medium flame till the oil surfaces.
- Add the sugar syrup, salt and mix well.
- Heat a tblsp of oil in a separate pan.
- Fry the cumin seeds till brown
- Add it to the prawn-tomato mixture.
- Serve hot with plain rice.
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Frequently Asked Questions
Can I use frozen prawns for this recipe?
Yes, just thaw them completely in the fridge overnight and pat them dry before marinating to avoid excess water in the gravy.
How can I reduce the heat level if I find it too spicy?
Cut the number of green chillies and dry red chillies in half, or remove the seeds from the green chillies before grinding them.
Can I substitute fresh tomatoes with canned tomato puree?
Without a doubt. Canned puree works well and saves time. Just make sure it is unsweetened and unsalted so you can control the seasoning.
What if the gravy is too thick after cooking?
Add a little warm water and simmer for a few more minutes until you reach your preferred consistency.
Can I prepare the marinade ahead of time?
Yes, you can marinate the prawns up to four hours in advance and keep them covered in the fridge until you are ready to cook.
