Bihari Jhinga Masala

Ingredients

Prawns 500 grams
Onions (payaz) finely chopped 1 cup
Ginger (adrakh) paste ½ tea spoon
Garlic (lahsan) paste 1 table spoon
Tomatoes (tamater) chopped ½ cup
Turmeric (haldi) powder ¼ teaspoon
Chilli powder (lal mirch) 1 teaspoon
Hot spices (garam masala) powder 1 teaspoon
Coriander powder (dhaniya) 1tea spoon
Bay leaves (tej patta) 2
Small cardamom (hari elaichi) 2
Cinnamon (dalchini) ½ ”piece
Curd (dahi) 2 table spoon
Mustard oil (sarso ka tel) 3 table spoons
Salt (namak) to taste
Chopped coriander leaves for garnishing

Method

  • 1. Clean and devein the prawns.
  • 2. Then marinade with the turmeric and salt.
  • 3. Heat oil in a pan over medium heat.
  • 4. Add the cinnamon, cardamom, and bay leaves and stir it for about 30 seconds.
  • 5. Now add the onions and fry till they become light brown.
  • 6. Now, add the ginger-garlic paste, and stir into the rest of the mixture.
  • 7. Then add coriander, chilli powder, turmeric powder, tomatoes, and fry for 5-7 minutes.
  • 8. Now add curd and again cook it for 5-7 minutes.
  • 9. Then add hot spices and marinated prawns and let it cook till oil gets separated.
  • 10. Now add 2 cups of water and cook it covered for 8-10 minutes.
  • 11. Garnish it with coriander leaves on the top ad serve with paratha or rice.

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