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Kozhikode Coast Jhinga Seekh
🇮🇳 Indian

Kozhikode Coast Jhinga Seekh

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Kozhikode Coast cooking — Kozhikode Coast Jhinga Seekh brings a lasoon-punch touch with a classic seekh finish. About 27 minutes from fridge to table.

Prep 12 min Cook 15 min Serves 4 Medium

Ingredients

  • Garam Masala1/2 tsp
  • Saltto taste
  • Onion1, finely chopped
  • Turmeric Powder1/2 tsp
  • Prawns350 g, cleaned

Optional extras

  • Green Chili1-2, slit
  • Fresh Cilantro2 tbsp, chopped
  • 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.

Chef's tip

Serve hot with roti, rice, or soft paratha.

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