Dry Prawn masala / Sukha Jhinga masala

Dry Prawn masala / Sukha Jhinga masala

Today’s recipe is all time favorite of my hubby. I guarantee about this recipe, if u give a try for it, u gonna love it......After that do write back to me; give your valuable feedback....

Its usually decorated with fresh corriander leaves and served hot, most preferably with steamed rice.

Ingredients:

200 gms Cleaned dry prawns

2 big Onions finely chopped

2 tomatoes finely chopped

1 1/2 tspn Ginger garlic paste

1 tspn turmeric powder

2 tblspn Corriander powder

2 tblspn Kashmiri Red chiili powder

1tspn Mango powder also known as Amchoor

1 tspn Garam masala powder

3 or 4 pieces of Kokum

Few fresh Curry leaves

2 dry red chiilies

1 tspn Mustard seeds

1 tspn cumin seeds (jeera)

2 tblspn oil

Salt as per the taste

Finely chopped fresh corriander leaves

Method:

• Wash the cleaned prawns thrice and keep them soaked in the water. If using very small variety of dry prawns wash them and drain the water and keep it aside.
• Heat oil in a pan to which add mustard seeds. When it starts crackling add the cumin seeds, dry red chiilies and the curry leaves.

• Now add the onion and the ginger garlic paste. Saute till onions become translucent in color.

• Add the tomatoes and cook till it becomes soft.

• Now add turmeric, corriander powder, kashmiri red chilli powder, mango powder, garam masala, mix it well and saute for 5 mins.

• Add the washed prawns and stir till all the masala gets evenly coated on the prawns.

• Now add 2 cups of water to the prawns and let it steam for 5 mins.

• To this add the kokum and salt as per the taste. 

• Cover and cook for further half an hour on medium heat. Keep checking in between to prevent it from getting burnt.

          By now your kitchen will be full of aromatic which you wont be able to resist.

• Once the water gets dried up stir it nicely and its time to serve ;-)) 

• Sprinkle freshly chopped corriander leaves voila we are done :-))

Note:

• If u like dry masala prawns then you can dry the water completely.
• If u need it in semi gravy retain some water.
• Kokum can always be replaced with tamarind.
• Quantity of the chilli powder may be adjusted as per the personal choice.

So friends go ahead give a try to this recipe and let me know how it came out.