Jhinga fry (prawns fry)

Jhinga or prawn fry is a very tasty and delicious dish and should be a favorite for a lot of people and so is for my husband. In each house they do it differently with the spices. In fries especially, oil usage is more as, we are roasting it, oil is needed, but it is up to you to use or avoid it. In roasting I use kadai, which we can scrap and stir well, but not in non-stick, but you can use non-stick to avoid oil. In this jhinga fry I have used simple ingredients and easy to cook. We have to be careful while cooking jhinga fry, as we have to do roasting, it can take time also to give that roasting colour, and if we overcook the prawns can become rubbery. In this jhinga fry, we have to cook first gravy, and then add the prawns at last and then roasted till all the liquid is dry. In my mothers place and in my mother in laws house also, we serve jhinga fry with rasam and plain rice or any dal from my recipes we serve.

Ingredients

  • Oil – 3 to 4 tbsp
  • Cloves – 4
  • Green cardamom – 2
  • Chilli powder – 1 1/4 tbsp
  • Ginger and garlic paste – 2 tsp
  • Big prawns – 15 to 20 (200 gms approx)
  • Curd – 3 tbsp
  • Water – 3/4 cup
  • Salt - as required
  • Coriander leaves – 2 tbsp (optional)

Method

  • First take a vessel or kadai, in which you are going to cook.
  • Add whole spices, ginger and garlic paste, curd, water, chilli powder, turmeric, oil 1tbsp and cook it by closing the lid for few minutes till it forms like gravy and starts leaving oil.
  • When the liquid is reduced and forms like gravy consistency, add the prawns, oil1/2tbsp, salt and cook till the prawns are cooked and all the liquid is absorbed.
  • Stir it in between so that it does not stick to the bottom of the vessel.
  • Now add oil 1tbsp around the kadai and start stirring it well, as all the liquid is dry and it has to be roasted only.
  • If you see, the colour also starts changing from the lighter to darker colour.
  • When the liquid gets dry and roasting is done, now add little more oil as per the requirement, simmer the flame and stir it well.
  • If the masala is sticking to the bottom scratch it nicely and stir it well.
  • In this you need to stir often and at the end simmer the flame and cook it, till the roasting colour comes on the prawns, can view in the pictures.
  • When the prawns are fried well, switch it off.
  • At the end can add coriander leaves and fry it.
  • Serve it with plain rice, rasam, and prawns curry.

Notes

  • In this, we have to roast at medium flame and then at simmer, as it can burn also, and stir often.
  • Add the prawns, when the liquid is reduced and forms like thick gravy, as when the prawns are added, it starts leaving water.
  • In this prawns fry, can add garam masala, green chillies slit, which gives different taste.
  • Sometime I add chopped onion and fry with the same ingredients, it give different taste.

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