🇮🇳 Indian

River-Side Pot Jhinga Gravy

Name: River-Side Pot Jhinga Gravy
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 tsp Garam Masala; to taste Salt; 1, finely chopped Onion; 2, chopped Tomato; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 350 g, cleaned Prawns

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Jamnagar cooking — River-Side Pot Jhinga Gravy brings a river-side touch with a classic gravy finish. About 40 minutes from fridge to table.

Prep 25 min Cook 15 min Serves 4 Easy

Ingredients

Garam Masala1/2 tsp
Saltto taste
Onion1, finely chopped
Tomato2, chopped
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Prawns350 g, cleaned

Optional extras

Curry Leaves1 sprig

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.
6
Squeeze lemon or fold in coconut if the style calls for it.

Chef's tip

A splash of water loosens a tight masala without dulling flavour.

Cook it with your pantry → Share this page: /dish/38661

Video: Village Style Prawn Biryani | Traditional Pot Biryani Cooking Near Waterfall 😍 @MagicMatNursery · on YouTube