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Jinga ni Curry
Prawn Curry:
Serves 8 - 10
JINGA NI CURRY
INGREDIENTS:
2 kg prawns with shells or fish
Roast on griddle and grind fine:
32 almonds, boiled and peeled
3 tbsp poppy seeds
3 tbsp coriander seeds
1 tbsp raw rice
1 tbsp cummin seeds
2 ozs shelled gram nuts
2 ozs peanuts
I tsp fenugreek seeds
I tsp mustard seeds
8 peppercorns
8 cloves
4-6 cardamoms
6 sticks cinnamon
I tsp salt
3-4 cups corn oil
In blender, grind the masala with 8 tomatoes and
250 grms tamarind:
3 cups desicated coconut
15 cloves garlic
30 large red chillies, remove seeds and soak in water
10 green chillies
1/4 bunch coriander leaves
10 mint leaves
10 curry leaves
1 tsp turmeric
1 tsp chilli powder
I tsp curry powder
A bunch of curry leaves
3 cups chicken or mutton stock, 8 oz measure cup
METHOD:
Shell and de vein the prawns. wash and marinate in 2
tsp salt. Drain off excess water. Remove the seeds
from the tamarind and boil in 1 cup of water. Keep
aside the pulp. In a chopper, grind the roasted
masala till it is fine.
In a blender, grind the masala with the tomatoes and tamarind
pulp.
Finally blend both the masalas together.
In a pan, take 3-4 cups oil. Let it boil. Tie a bunch of curry
leaves with thread and on a slow fire, fry. Gradually add all the
masala and fry on medium and then low fire, for atleast 1/2 to 3/4
of an hour, till it is well cooked and no taste of raw masala
remains. Taste and adjust seasoning. Add chicken or mutton
stock or water, to dilute the masala. Allow to simmer. Add in
prawns and cook for not more than 10 minutes. Allow the curry
to simmer on a low fire till the oil exudes.
If meat or chicken is used instead of prawns, add ground ginger.
Serve with white boiled rice
Links:
Serves 8 - 10
JINGA NI CURRY
INGREDIENTS:
2 kg prawns with shells or fish
Roast on griddle and grind fine:
32 almonds, boiled and peeled
3 tbsp poppy seeds
3 tbsp coriander seeds
1 tbsp raw rice
1 tbsp cummin seeds
2 ozs shelled gram nuts
2 ozs peanuts
I tsp fenugreek seeds
I tsp mustard seeds
8 peppercorns
8 cloves
4-6 cardamoms
6 sticks cinnamon
I tsp salt
3-4 cups corn oil
In blender, grind the masala with 8 tomatoes and
250 grms tamarind:
3 cups desicated coconut
15 cloves garlic
30 large red chillies, remove seeds and soak in water
10 green chillies
1/4 bunch coriander leaves
10 mint leaves
10 curry leaves
1 tsp turmeric
1 tsp chilli powder
I tsp curry powder
A bunch of curry leaves
3 cups chicken or mutton stock, 8 oz measure cup
METHOD:
Shell and de vein the prawns. wash and marinate in 2
tsp salt. Drain off excess water. Remove the seeds
from the tamarind and boil in 1 cup of water. Keep
aside the pulp. In a chopper, grind the roasted
masala till it is fine.
In a blender, grind the masala with the tomatoes and tamarind
pulp.
Finally blend both the masalas together.
In a pan, take 3-4 cups oil. Let it boil. Tie a bunch of curry
leaves with thread and on a slow fire, fry. Gradually add all the
masala and fry on medium and then low fire, for atleast 1/2 to 3/4
of an hour, till it is well cooked and no taste of raw masala
remains. Taste and adjust seasoning. Add chicken or mutton
stock or water, to dilute the masala. Allow to simmer. Add in
prawns and cook for not more than 10 minutes. Allow the curry
to simmer on a low fire till the oil exudes.
If meat or chicken is used instead of prawns, add ground ginger.
Serve with white boiled rice
Links:
- Sev
- Chicken Farcha
- Tamota par eedu
- Lagan nu Saas
- Patra ni Machi
- Kopra Pak
- parsi daal
- Parsi Ravo
- Fish Cutlets
- Prawn Curry
- Dhansak, Brown rice and Kachumbar
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- Baked Pomfret - New
- Achar Meva Nu - Dry Fruit Pickle - New
- Vindaloo - Spicy Mutton Stew - New
- YOGURT KADHI - Vegetarian - New
- Laganshala Stew - Vegetarian - New
- Khara Papeta - Vegetarian - New
- Saffron Pulao - Vegetarian - New
- Bhaji per indoo - Eggs on Spinach - Vegetarian - New
kzamembers |
Latest page update: made by kzamembers
, Sep 8 2008, 5:16 PM EDT
(about this update
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Edited by kzamembers
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