Achari Jhinga with a Tangy Twist

Ingredients

• 500g (1.1 lb) prawns, peeled and deveined 500g (1.1 lb) prawns, peeled and deveined
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds 1 teaspoon fenugreek seeds
• 1 teaspoon nigella seeds 1 teaspoon nigella seeds
• 1 teaspoon dried mango powder (amchur) 1 teaspoon dried mango powder (amchur)
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 tablespoon lemon juice or tamarind paste 1 tablespoon lemon juice or tamarind paste
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 6g (Sugar: 2g)
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, mustard oil, ginger-garlic paste, fennel seeds, cumin seeds, mustard seeds, fenugreek seeds, nigella seeds, dried mango powder, turmeric powder, red chili powder, lemon juice or tamarind paste, and salt. Mix well to form a marinade.
2. 2.
   Add the prawns to the marinade and coat them evenly. Allow them to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavors.
3. 3.
   Heat a grill pan or skillet over medium-high heat. Cook the marinated prawns for 2-3 minutes on each side, or until they are cooked through and slightly charred.
4. 4.
   Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Treat your ingredients with care...

• Mustard oil — If you cannot find mustard oil, you can substitute it with any other cooking oil, but the distinct flavor of mustard oil adds authenticity to the dish.
• Dried mango powder (amchur) — If you don't have dried mango powder, you can use a small amount of lemon juice as a substitute to achieve the tangy flavor.

Tips & Tricks

• For an extra kick of heat, add a finely chopped green chili to the marinade.
• If you prefer a milder flavor, reduce the amount of red chili powder in the marinade.
• Serve the Achari Jhinga with a side of cooling raita to balance the spices.
• Experiment with different types of seafood, such as scallops or fish fillets, for a variation of this dish.
• To achieve the perfect charred marks on the prawns, make sure your grill pan or skillet is preheated before cooking.

Serving advice

Serve the Achari Jhinga as a main course with steamed basmati rice or freshly baked naan bread. Garnish with fresh coriander leaves for a pop of color and added freshness.

Presentation advice

Arrange the cooked prawns on a platter, drizzle some of the marinade sauce over them, and sprinkle with fresh coriander leaves. Serve with a side of rice or naan bread for an appealing and appetizing presentation.