Jhinga Nisha - Spicy Indian Prawn Curry

Ingredients

• 500g (1.1 lb) prawns, peeled and deveined 500g (1.1 lb) prawns, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Stir in the minced garlic and grated ginger, cooking for another minute.
4. 4.
   Add the tomato puree and cook until the oil separates from the mixture.
5. 5.
   Reduce the heat to low and add the cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
6. 6.
   Cook the spice mixture for a few minutes to allow the flavors to meld together.
7. 7.
   Add the prawns to the pan and coat them evenly with the spice mixture.
8. 8.
   Cover the pan and simmer for 5-7 minutes, or until the prawns are cooked through.
9. 9.
   Sprinkle garam masala over the prawns and give it a final stir.
10. 10.
    Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Prawns — Ensure that the prawns are fresh and properly cleaned before cooking. Overcooking prawns can make them rubbery, so be careful not to exceed the recommended cooking time.

Tips & Tricks

• For an extra burst of flavor, marinate the prawns in a mixture of lemon juice, salt, and turmeric for 15 minutes before cooking.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• To make the curry creamier, you can add a tablespoon of coconut milk or heavy cream towards the end of cooking.

Serving advice

Serve Jhinga Nisha hot with steamed basmati rice or naan bread. It pairs well with a side of cucumber raita or a fresh green salad.

Presentation advice

Garnish the dish with a sprinkle of freshly chopped cilantro leaves to add a pop of color. Serve it in a traditional Indian copper serving bowl for an authentic touch.