Skip to content
Back to your kitchen
Araria Jhinga Mirchi-Hot Manchurian
🇮🇳 Indian

Araria Jhinga Mirchi-Hot Manchurian

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Araria cooking — Araria Jhinga Mirchi-Hot Manchurian brings a mirchi-hot touch with a classic manchurian finish. About 37 minutes from fridge to table.

Prep 22 min Cook 15 min Serves 4 Easy

Ingredients

  • Garam Masala1/2 tsp
  • Onion1, finely chopped
  • Tomato2, chopped
  • Coriander Powder1 tsp
  • Turmeric Powder1/2 tsp
  • Prawns350 g, cleaned

Optional extras

  • Green Chili1-2, slit
  • Curry Leaves1 sprig

Instructions

  1. 1

    Heat oil or ghee in a heavy kadhai over medium heat.

  2. 2

    Add cumin or mustard seeds and let them crackle.

  3. 3

    Saute onion until golden, then stir in ginger-garlic paste.

  4. 4

    Add tomatoes and powdered spices; cook until oil separates.

  5. 5

    Add the main ingredient with a splash of water; cover and simmer.

  6. 6

    Uncover, adjust salt and spice, and cook to the desired consistency.

  7. 7

    Finish with garam masala and fresh cilantro.

  8. 8

    Rest a minute, then serve hot.

Chef's tip

Taste and adjust salt just before serving.

Cook it with your pantry → Share this page: /dish/37711