🇮🇳 Indian

Kali Mirch Jhinga Kebab

Name: Kali Mirch Jhinga Kebab
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 tsp Garam Masala; 1, finely chopped Onion; 2, chopped Tomato; 1 tsp Cumin Seeds; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 350 g, cleaned Prawns; 1.5 tsp, crushed Black Pepper

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Chandigarh cooking — Kali Mirch Jhinga Kebab brings a kali mirch touch with a classic kebab finish. About 35 minutes from fridge to table.

Prep 20 min Cook 15 min Serves 4 Easy

Ingredients

Garam Masala1/2 tsp
Onion1, finely chopped
Tomato2, chopped
Cumin Seeds1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Prawns350 g, cleaned
Black Pepper1.5 tsp, crushed

Instructions

1
Assemble spices and chop vegetables before lighting the stove.
2
Temper mustard seeds, curry leaves, and dried chilies in oil.
3
Add onion and green chili; saute until soft.
4
Stir in the main ingredient and powdered spices.
5
Cook covered, stirring occasionally, until done.

Chef's tip

Keep the flame medium — rushing browns the base too fast.

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Watch how it's made

Video: Prawns Fry/prawns Kabab indian recipe.jhinga kabab /fry · on YouTube