Lately, I’ve been taking part in a few photography challenges that are focused to help hone the skills of any aspiring food photographer. A recent challenge made me prepare a delicious prawn recipe that mom makes at home.
Jhinga Masala is a rich gravy that has a nice balance between tangy and spicy. If you don’t mind tomatoes, then this is definitely what you are looking for as that’s where the gravy comes from. Again, this Indian recipe of Jhinga Masala is easy to prepare and uses ingredients that most kitchens are stocked with.
How to make Jhinga Masala:
Like most Indian recipes, Jhinga Masala starts with onions fried lightly in oil. We later proceed by adding in the spices and ginger garlic paste, which is something Indian dishes cannot do without.
Ginger garlic paste is a very easy recipe which is basically just a paste made out of ginger and garlic. This is usually stored in Indian households for long periods of time. It is also found in most stores or the other alternative would be to finely mince the mentioned vegetables fresh.
But, I’d recommend the pre-made paste any day. Find both the U.S. and Indian version of ginger garlic pastes below. I use Shan so that’s always the trusted one for me.
After the paste, the curry is prepared using tomatoes. This is where most of its color comes from.
After cooking the prawns separately, they need to be added to the gravy. I usually cook the prawns aside while the gravy is cooking to save time. The last step is to add spring onions which result in a beautiful green color to the dish. Read below to read the exact recipe requirements.
Jhinga (Prawn) Masala Recipe:
Jhinga (Prawn) Masala
A spicy and tangy tomato based gravy with cooked prawns
- 500 g prawns without shells
- 1/2 tsp turmeric powder
- 1 tbsp oil
- 1/2 tsp salt
- 2.5 cups onions finely chopped
- 2.5 cups tomatoes finely chopped
- 2 tbsp tomato paste
- 2.5 tsp chili powder
- 1 tsp turmeric powder
- 1 tbsp ginger garlic paste
- 6 tbsp cooking oil
- 100 g spring onions for garnish
- coriander for garnish (optional)
- salt taste
Heat a pan with oil on a medium flame and add prawns to it
Add salt and turmeric and increase the flame to fry prawns for about 5 minutes. This is so that most of their juices are retained in them
Heat a pan on a high flame and add oil to it
Fry the onions until they turn a light brown, then add ginger garlic paste. Fry this for a minute
Add chili powder, turmeric powder, and salt to the fried onion and fry for about half a minute
Next, add the tomatoes and cook them till there's a homogenous mixture. You need the tomatoes to form a pulp blending in to form a gravy
Add the tomato paste to the gravy and let cook for about a minute before proceeding to the next step
Now, put the pre-cooked prawns into the gravy and let cook for at least 10 minutes
Add half of the spring onions and coriander (optional) to the gravy and later add the rest as garnish
How to serve Jhinga Curry:
Jhinga Masala is best eaten with ghee rice but also paired well with roti/naan.
It is mostly had as part of lunch at home and is great when used as a side dish too. The dish is pretty versatile and sometimes the leftovers are used up in our sandwiches!
When guests are over, we like to serve this rich gravy in authentic Indian copper bowls. See some below for inspiration:
What is your favorite way to make/eat prawns? Let me know!
Until then, happy eating! xx
P.S. Scroll below for the pinnable version:
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