Achari Prawn Curry

Ingredients

In this adaptation of Achari Jhinga to Botswana cuisine, we have incorporated local flavors and ingredients to create a dish that resonates with the culinary traditions of Botswana. The original Indian dish is known for its bold and spicy flavors, which we have retained in this adaptation. However, we have made slight modifications to the spice blend to incorporate Botswana's love for tangy flavors. Additionally, we have adjusted the cooking techniques and ingredients to suit the availability of local produce in Botswana. We alse have the original recipe for Achari jhinga, so you can check it out.

• 500g (1.1 lb) prawns, cleaned and deveined 500g (1.1 lb) prawns, cleaned and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 tablespoons ginger-garlic paste 2 tablespoons ginger-garlic paste
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon fenugreek seeds 1 teaspoon fenugreek seeds
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add ginger-garlic paste and cook for a minute.
4. 4.
   Add tomato puree and cook until the oil separates from the masala.
5. 5.
   Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
6. 6.
   Add prawns and cook for 5-6 minutes until they turn pink and are cooked through.
7. 7.
   Add lemon juice and mix well.
8. 8.
   Garnish with fresh coriander leaves.
9. 9.
   Serve hot with steamed rice or roti.

Treat your ingredients with care...

• Prawns — Make sure to clean and devein the prawns properly before using them in the recipe. This will ensure a clean and delicious final dish.

Tips & Tricks

• If you prefer a spicier curry, increase the amount of red chili powder according to your taste.
• For a richer flavor, marinate the prawns in the spice blend for 30 minutes before cooking.
• Adjust the consistency of the curry by adding water if needed.
• Garnish with a squeeze of fresh lemon juice for an extra tangy kick.
• Serve the Achari Prawn Curry with a side of cucumber raita to balance the spiciness.

Serving advice

Serve the Achari Prawn Curry hot with steamed rice or freshly made roti. Garnish with fresh coriander leaves for added freshness and flavor.

Presentation advice

Present the Achari Prawn Curry in a vibrant serving dish, allowing the rich and aromatic curry to take center stage. Garnish with a sprinkle of freshly chopped coriander leaves for an appealing touch.