Jhingey Tamatar

August 10, 2011

Ingredients:
1/2 kg Prawns
1/4 tsp Turmeric powder
1 tsp Ginger paste
1 tsp Garlic paste
1 tblsp Lemon juice
1/2 cup Oil
6 nos. Dry red chillies
1/4 tsp Fenugreek seeds
6 nos. Garlic cloves
1/4 tsp Mustard seeds
2 nos. Sliced onions
1/2 tsp Cumin powder
6 nos. Green chilli paste
2 cups Tomato puree
1 tsp Sugar
1/2 tsp Cumin seeds
As per requirement Water
As per taste Salt
How to make jhingey tamatar:
  • Rub turmeric, ginger, garlic and salt mixed with juice of 1 lemon on the prawns, leave aside for 1 hour.
  • Fry in hot oil the red chillies, fenugreek seeds, garlic and mustard seeds till they darken.
  • Lower the flame to prevent burning.
  • Add onions and fry till they are golden brown in colour.
  • Add cumin powder and stir, then add marinated prawns and stir-fry. Add green chillies and mix well.
  • Add tomato puree and cook on a low flame till the puree is cooked and oil leaves the sides of the pan.
  • Add sugar dissolved in a tblsp of water, salt and mix.
  • Before serving take a spoonful of oil from the gravy and heat it in separate frying pan.
  • Add cumin seeds and fry till they are just brown.
  • Pour this into the gravy before serving.
  • Serve with boiled rice or chapattis.

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