Dahi Jhinga

IMG_3227-004The curry is spicy and has a thick gravy that makes it perfect with rice or roti. I have used Kashmiri chili powder to give the curry a nice color. If don’t have Kashmiri chili powder then you could use paprika instead.

You need –

  • Prawns – 500 grams, cleaned
  • Onion – 1 large, finely chopped
  • Ginger-garlic paste – 2 teaspoons
  • Tomato – 1 small, finely chopped
  • Bell pepper – 1 small, cut into small cubes
  • Green chilies – 1 or to taste
  • Greek yogurt – 200 grams
  • Coriander powder – 1 teaspoon
  • Chili powder – 1 teaspoon
  • Turmeric powder – ½ teaspoon
  • Garam masala – ½ teaspoon
  • Cumin powder – ½ teaspoon
  • Salt to taste
  • Cooking oil – 1-2 tablespoons



How to-

Clean and wash the prawns. Drain the water out completely. Marinate the prawns with ¼ teaspoon of turmeric powder for about 15 minutes.

Heat oil in a heavy bottom pan and add the chopped onions and cook till soft. Add the ginger-garlic paste, chopped green chilies and continue to cook till the raw smell is gone. Add the tomato and cook till mushy.

Add the coriander powder, cumin powder, ¼ teaspoon turmeric powder, chili powder, garam masala and cook till the oil starts to separate. Turn the heat off and allow to cool a bit. Once cooled, in blender, blend into a smooth paste by add just enough water.

Re-heat the pan and pour the spice paste. Reduce the heat to medium-low and add the yogurt. Stir well and bring to a gentle simmer. Add the prawns and bell pepper and mix well. Add about 1/3 – ½ cup water and cook till the prawns are done and the gravy is thick.

Turn the heat off and garnish with fresh coriander leaves. Serve hot with rice or roti.



11 thoughts on “Dahi Jhinga

  1. Hi.. I tried this today.. And it was super super delicious.. The yoghurt I used lent it a nice tangy edge! Thank you so much for this recipe…

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