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Anand Festival Jhinga Lemon
🇮🇳 Indian

Anand Festival Jhinga Lemon

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Anand cooking — Anand Festival Jhinga Lemon brings a lemon touch with a classic cutlet finish. About 29 minutes from fridge to table.

Prep 14 min Cook 15 min Serves 3 Easy

Ingredients

  • Garam Masala1/2 tsp
  • Onion1, finely chopped
  • Cumin Seeds1 tsp
  • Coriander Powder1 tsp
  • Vegetable Oil2 tbsp
  • Lemon1
  • Prawns350 g, cleaned
  • Amchur (Dry Mango Powder)1/2 tsp

Instructions

  1. 1

    Assemble spices and chop vegetables before lighting the stove.

  2. 2

    Temper mustard seeds, curry leaves, and dried chilies in oil.

  3. 3

    Add onion and green chili; saute until soft.

  4. 4

    Stir in the main ingredient and powdered spices.

  5. 5

    Cook covered, stirring occasionally, until done.

  6. 6

    Squeeze lemon or fold in coconut if the style calls for it.

  7. 7

    Adjust seasoning and serve.

Chef's tip

Rest 5 minutes off heat so the spices settle.

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