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Thanjavur Rural Kitchen Festival-Eve Jhinga Curry
🇮🇳 Indian

Thanjavur Rural Kitchen Festival-Eve Jhinga Curry

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Thanjavur Rural cooking — Thanjavur Rural Kitchen Festival-Eve Jhinga Curry brings a festival-eve touch with a classic curry finish. About 39 minutes from fridge to table.

Prep 24 min Cook 15 min Serves 2 Easy

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Garam Masala1/2 tsp
  • Tomato2, chopped
  • Coriander Powder1 tsp
  • Prawns350 g, cleaned

Optional extras

  • Fresh Cilantro2 tbsp, chopped
  • Curry Leaves1 sprig
  • Lemon1/2

Instructions

  1. 1

    Marinate the main ingredient with turmeric, chili, and salt for 15 minutes.

  2. 2

    Heat oil; fry or sear until lightly coloured, then set aside.

  3. 3

    In the same pan, saute aromatics and spices.

  4. 4

    Return the main ingredient; add gravy ingredients.

  5. 5

    Simmer covered until tender.

  6. 6

    Reduce to coat; finish with herbs or cream if using.

  7. 7

    Serve immediately.

Chef's tip

Finish with a spoon of ghee for shine and aroma.

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