Step 1:
Cleaning and Preparing the
Prawns
Take the cleaned prawns in a bowl and add 2 tablespoons of white vinegar to remove any raw seafood smell
Pour in a glass of water, mix well, and let it sit for 10 minutes
After 10 minutes, thoroughly rinse the prawns with fresh water and drain them in a colander
Step 2:
Flash-Frying the Prawns
Heat 100 ml of mustard oil in a pan until smoking hot, then briefly turn off the heat to let it cool down slightly so the prawns don’t burn
Turn the stove back on, add the prawns, and fry them over high heat for 2 to 3 minutes
Strain the prawns out of the oil and set them aside. Do not worry about any leftover liquid in the pan as prawns release water while frying
Step 3:
Preparing the Masala Base
In the same oil, add the thinly sliced onions and sauté until they soften and lose their raw crunch
Add 1 tablespoon of ginger-garlic paste and sauté for 2 minutes until the raw smell disappears
Lower the heat and add the spice powders: turmeric, red chili, Kashmiri red chili, cumin, and coriander powder .
Roast the spices on low flame until they release oil and become aromatic
Step 4:
Simmering and Finishing
Add the fried prawns into the cooked masala
Toss in the kasuri methi, whole green chilies, salt, and garam masala powder
Mix everything together well. Cover the pan with a lid and let it cook on a low flame for 10 minutes
Do not add any water. Avoid overcooking them past this point, or the prawns will turn tough and chewy
Garnish with freshly chopped coriander leaves and mix gently before serving
This dish pairs perfectly when served hot alongside plain white rice
Jhinga Masala Yum
