Kadhai Jhinga is one of my favourite recipe. This recipe is of the state 'Kerala'. Kerala, India's south western coast state, emerged out of the sea. The food in Kerala shows the influence of variety of cultures. Kerala has an abundance of fish, both from the sea and fresh waters. It has a long and varied history springing from Kerala’s cultural diversity and the abundance of fresh ingredients, herbs and spices available to Kerala cooks. This dish has the punch that will win over the most discerning palate due to variety of spices to have a great taste.
So...Let's Cook Goof Food....
Ingredients
Prawns 750g
Ghee/Oil 7 Tbs (90 g)
Onions 1 cup (160 g)
Garlic paste 3 ½ tsp (20 g)
whole red chillies 8
Coriander seeds 2 tsp (4 g)
Ajwain 2 tsp (5g)
Tomatoes 3 ½ cup
Ginger 2 Tbs
Green chillies 6
Salt to taste
Garam Masala 2 tsp (10g)
Fenugreek (Kasoori Methi) 1 ½ tsp
Lemon juice 4 Tbs
Green Coriander 1/3 cup
Method
THE PRAWNS: Shell, devein, wash and pat dry
THE VEGETABLES: peel, wash and chop onions. Wash and chop tomatoes. Scrape, wash and chop Ginger. Remove stems, wash, slit, deseed and chop green chillies. Clean, wash and chop green coriander.
THE WHOLE SPICES: Pound red chillies and coriander seeds with a pestle.
Heat ghee or oil in a kadhai, add onions and saute over medium heat until golden brown.
Add garlic paste, stir for 15 seconds.
Add pounded spices and Ajwain, stir for 30 seconds.
Then add tomatoes, bring to a boil.
Add 1 Tbs of ginger and green chillies.
Reduce to medium heat and bhunno until the fat leaves the masala.
Now add prawns and continue to bhunno until the fat leaves the gravy and the prawns are cooked.
Adjust the seasoning.
Sprinkle garam masala, fenugreek and lemon juice. Stir
Garnish with remaining ginger and green coriander.
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