Jhinga Masala - Prawns Masala

 Before you get scared and run away let me tell you the fiery red is the colour of this particular type of chilli.  It is not hot - and you can buy it at your local Indian store. It is called "Kashmiri Chilli Powder".  Unlike your normal chilli powder, this variety does not have any heat, but it colours the food and makes it look appetizing.  You can always reduce the chilli in the recipe if you are nervous - so do try it because this recipe is a bit hit in my home.

It is very common in Indian restaurants and I find it quite oily in the restaurant, but you can make it with less oil and more flavour.  With Summer round the corner, you can have this with roti, chappati or rice.

The last few weeks have been extremely busy at work and I have hardly any time to work on my blog and take pictures.  So excuse me, please, I have no step by step photos.

Ingredients:

1/2 kilo prawns, deveined, washed and tails intact

2 medium red onions, chopped

1 large tomato, chopped

3-4 green chillies, slit

1-2 sprigs curry leaves

4-5 cloves of garlic, mashed into paste

1 tablespoon Kashmiri chilli powder

1/2 teaspoon turmeric powder

1/2 teaspoon garam masala

1/2 teaspoon coriander powder

juice of half a lime

1/2 teaspoon cumin seeds

chopped coriander leaves for garnish

salt to taste

2-3  tablespoons oil

Method:

Marinate the prawns in the chilli powder, garlic and turmeric powder for 20 minutes.

While the prawns are marinating, chop your onions, tomatoes, slit the green chillies, chop the coriander leaves.

In a wok, heat oil.  When the oil is hot add the cumin seeds.  When the seeds start to sizzle, add the chopped onions.  Sauté till they caramelize. Next add the green chillies and curry leaves.  Sauté for a few more minutes and add the tomatoes.

Cover the wok with a lid and let the tomatoes go mushy.  Now add the marinated prawns.  Sauté well for 5 - 8 minutes. add the garam masala and the coriander powder, salt to taste and cook for 3 to 4 minutes.

Garnish with chopped coriander leaves and a dash of fresh lime juice. Serve hot with rice, chappaties or rotis.