🇮🇳 Indian

Canteen Sketch Jhinga Cutlet

Name: Canteen Sketch Jhinga Cutlet
Prep time: 11 min
Cook time: 15 min
Total time: 26 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 2, chopped Tomato; 1 tsp Cumin Seeds; 1/2 tsp Turmeric Powder; 350 g, cleaned Prawns

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Koraput cooking — Canteen Sketch Jhinga Cutlet brings a canteen touch with a classic cutlet finish. About 26 minutes from fridge to table.

Prep 11 min Cook 15 min Serves 4 Easy

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Tomato2, chopped
Cumin Seeds1 tsp
Turmeric Powder1/2 tsp
Prawns350 g, cleaned

Optional extras

Green Chili1-2, slit

Instructions

1
Soak or rinse dals/grains if the dish uses them.
2
Pressure-cook or simmer the base until soft.
3
Prepare a tempering of ghee, cumin, garlic, and chili.
4
Pour tempering over the cooked base.
5
Simmer briefly to marry flavours.

Chef's tip

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

Cook it with your pantry → Share this page: /dish/40649

Prefer to watch?See Canteen Sketch Jhinga Cutlet video recipes on YouTube