Recipe / Desi Thursdays

Jheenga Ka Saalan


• 180 gms. Prawns, without shell, de-veined and cleaned
5 gms. Garlic paste
3 gms. Ginger paste
2 gms. Red Chilli powder
2 pcs. Green Chilli, slit and deseeded
• 150 gms. Tomato puree, blanched and deseeded
• 25 ml. Coconut milk
2 gms. Mustard seeds
0.50 gms. Fenugreek seeds
0.50 gms. Nigella seeds
1 gm. Fennel seeds
• 10 ml. Coconut oil
1 sprig Curry leaves
1 sprig Coriander leaves
A pinch Turmeric powder
1 Lime Lime juice
• A pinch of salt to taste


- Pour coconut oil in a moderately heated pan. Then, saute Mustard seeds, Fenugreek seeds, Fennel seeds, Nigella seeds, Curry leaves, green Chilli, Garlic and Ginger paste.
- Add prawns and saute it along with Turmeric and red Chilli powder.
- Add tomato puree and cook until prawns are done for about 6 minutes.
- Add salt and coconut milk and simmer for another 2 minutes.
- Add Coriander herb and Lemon juice for tanginess as per your taste.

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