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

- Indian

Serves

- 4

Cooking Time

-15-20 Min

Difficulty

- Medium

Preparation Time

- 10 Min

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.

About Chef

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Gurdip Kohli Punj

Chef

>Chef Gurdip Kohli Punj has fond memories of the Gurudwara kitchen where her family rolled out chapattis, chopped vegetables, and stirred large pots of dal as 'sewa'. This was no mere chore for young Gurdip; she enjoyed cooking for people! She creates healthy dishes that are yummy too!

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