Jhingey Tamatar

Published under: Prawn

Prawns – 1 kg, shelled, deveined and washed
Turmeric Powder – 1/2 tsp
Mustard Seeds – 1 tsp
Onions – 4, sliced
Ground Ginger – 2 tsp
Ground Garlic – 2 tsp
Salt as per taste
Juice of 2 Limes
Oil – 1 cup
Dry Red Chillies – 12
Fenugreek Seeds – 1/2 tsp
Garlic Cloves – 10 to 12, peeled
Cumin Powder – 1 tsp
Green Chillies – 10 to 12, ground
Tomatoes – 2 kg, pureed or Tomato Puree – 4 cups
Sugar – 2 tsp, dissolved in 1 tblsp of water
Cumin Seeds – 1 tsp

1. Mix the turmeric powder, ground ginger, ground garlic, salt and juice of 2 limes together.
2. Rub this on prawns and let it marinate for 60 to 90 minutes.
3. Heat oil in a pan.
4. Add the green chillies, fenugreek seeds, garlic and mustard seeds.
5. Fry till they change colour to dark.
6. Add the sliced onions and fry till golden brown.
7. Add the cumin powder. Mix well.
8. Now add the marinated prawns and saute well.
9. Add the green chillies and stir.
10. Pour the tomato puree into the pan and cook on a low-medium flame till the oil surfaces.
11. Add the sugar syrup, salt and mix well.
12. Heat a tblsp of oil in a separate pan.
13. Fry the cumin seeds till brown
14. Add it to the prawn-tomato mixture.
15. Serve hot with plain rice.

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