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

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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.

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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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