Shrimp Curry (Jhinka Masala)

Shrimp Curry (Jhinka Masala)

Ingredients:

1 lb. shrimps, peeled and de-veined

1 onion, pureed

1 tsp. ginger paste

1 tsp. garlic paste

1 tomato, pureed

1 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. cumin powder

1 tsp. coriander powder

1 tsp. salt or to taste

1 tsp. lemon juice

Cilantro/coriander leaves

1 tbsp. oil

Method

Heat oil in a non stick frying pan and fry the onion, tomato, ginger and garlic,

together with cumin and coriander powders and cilantro/coriander leaves for five

minutes on medium low heat. Add shrimp, turmeric and chilli powders and salt

together with half a cup of lukewarm water and cook on medium low heat for

twenty five minutes. Keep the pan covered

with a lid. Stir well to let the shrimps blend with the spices. Season with lemon

juice, garnish with cilantro/coriander before serving.

Prawn Patia

Prawn Patia

Ingredients:
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon crushed dried red chillies
4 tablespoons groundnut oil
1 capsicum, chopped small
2 large onions, sliced
1/2 oz. ginger, finely chopped
3 cloves garlic, finely chopped
4 fresh chillies, finely chopped
1 lb. prawns, peeled
1/2 teaspoon turmeric
1.14 oz. can of plum tomatoes,
drained and roughly chopped
water

Method:
Heat the salt, cumin and dried chillies in a heavy frying pan over a high heat for 1
minute. Keep the spices moving. Add the oil. Lower the heat and add
the onion and capsicum. Cook for a few minutes until the onions are soft.
Add the ginger, garlic and chillies. Stir for another minute. Add prawns, turmeric
and tomatoes. If the mixture is too thick add a little water. Simmer until prawns
are cooked through.