Jhinga Masala goes well with rice or chapatis

Jhinga Masala
Here's the recipe for hot, spicy and tangy prawn masala. Goes well with rice or chapatis.
Cuisine

- Indian

Serves

- 4

Cooking Time

-15-20 Min

Type

- appetiser

Difficulty

- Medium

Preparation Time

- 10 Min

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INGREDIENTS

  • 4 to 5 tbsp oil
  • 1 cup chopped onions
  • 2 tbsp ginger garlic paste
  • 1 tsp chopped green chillies
  • 1 cup chopped tomatoes
  • 1 tsp All ground spice
  • 1 tsp coriander powder
  • ½ tsp red chilli powder
  • 3 kokam
  • 1 cup prawns
  • salt to taste
  • water
  • For Garnish: sliced onion
  • chopped coriander

HOW TO PREPARE JHINGA MASALA

  1. 1

    Heat a little oil in a pan and add chopped onions to it.
  2. 2

    With the onions saute ginger garlic paste and chopped green chillies and add chopped tomatoes.
  3. 3

    Mix everything with salt, all ground spice, coriander powder and red chilli powder.
  4. 4

    Pour a little water and mix the masala well.
  5. 5

    Add a little kokam into the masala.
  6. 6

    Add prawns and mix them well with the masala.
  7. 7

    Allow the prawns to cook for some time.
  8. 8

    Your Jhinga Masala is ready.
  9. 9

    Transfer it to a serving plate.
  10. 10

    Garnish it with onion slices and chopped coriander.

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