Wednesday, 28 March 2012

King Prawn Curry (Jheenga Karahi)



Prawns are such a delicate delight, I love them so dearly and would eat them every week, ahhh…. no every day: )  I remember how years back my Dad the best in this world, used to get them from the sea side stores early mornings where the fishers  fetched them very fresh, and then we used to sit and watch how he cleaned them and then how Mom made this quick Karahi… It was the tastiest ever and I have never had THAT taste after that…. : (  Mom used to make the best Prawn Biryani too…. Those golden days…..
So this is how I make it as far as I can recall Mom darlings way :




500 gram king prawns
4-6 tbs oil
3tomatoes
3 tbs yoghurt
½ tsp Kalonji (black seeds)
1 medium onion ( fine thin cubes)
2 tbs fresh lemon juice
¾ tsp salt or to taste but better less!!!
½ tsp red chili powder
2 pinches of turmeric(haldi)
1 tsp corriander powder
3 green chilies
½ bunch of fresh coriander ( fine chopped)

-peel the tomatoes and take out seed of 3, let the rest two with seeds and cut in thin slices
-heat the wok, sprinkle the ajwain and let splutter
-now fry in the onion cubes in it till light pinkish
-give in the tomatoes and let cook till soft
-add in the yoghurt so it makes a thick gravy
-add all the spices, stir well on a low heat

-fry the prawns in 3-4 tbs of oil in a separate pan, on high flame so the water dries up quick
-sprinkle the lemon juice while frying, as they turn light pink, add them into the tomato gravy
-let simmer and add the green chilies in the end
-garnish with fresh coriander



 
:we use less red chili in it so that we can taste the prawns
:the green chili gives it a light hot taste
: I never use cumin, or garam masala in it
-but its your choice of course :-)


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