🇮🇳 Indian

Anand Festival Jhinga Smoky

Name: Anand Festival Jhinga Smoky
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; 1 tsp Kasuri Methi; 1 tsp Cumin Seeds; 2 tbsp Ghee; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 350 g, cleaned Prawns

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Anand cooking — Anand Festival Jhinga Smoky brings a smoky touch with a classic kuzhambu finish. About 30 minutes from fridge to table.

Prep 15 min Cook 15 min Serves 2 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Kasuri Methi1 tsp
Cumin Seeds1 tsp
Ghee2 tbsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Prawns350 g, cleaned

Instructions

1
Rinse and prep the main ingredient; pat dry.
2
Bloom whole spices in hot oil until aromatic.
3
Build the masala base with onion, tomato, and paste.
4
Fold in the main ingredient and coat evenly.
5
Add liquid (water, stock, or yogurt) and simmer gently.

Chef's tip

Toast whole spices until fragrant before grinding.

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