Food | Recipes

Achari jhinga

Recipe by Chef Amrish Sood

  • Published:

Cuisine
Asian
Dish
Main Courses
Viewer rating
5 Stars
  • Image Credit: Supplied picture

Prep time: 20 mins
Cooking time: 10 mins
(serves 4)

Ingredients

  • 75ml : mustard oil
  • 1 tsp : fennel seeds
  • 1/2 tsp : onion seeds
  • 1/2 tsp : mustard seeds
  • 1/4 tsp : fenugreek seeds
  • 200g : onions, chopped
  • 1 tbsp : garlic, chopped
  • 1 tbsp : ginger, chopped
  • 200g : tomatoes, chopped
  • 2 tsp : coriander powder
  • 1 tsp : turmeric powder
  • 1/2 tsp : red chilli powder
  • 500g : shrimps, descaled and deveined
  • salt, to taste
  • 30ml : lemon juice
  • 2 tbsp : coriander, chopped, to garnish

Preparation

1. Heat mustard oil in a deep frying pan until it reaches a smoking point and the froth settles down. Add all the seeds. Allow to splutter, then add onion, garlic and ginger. Sauté until onion is golden brown.
2. Add tomatoes, coriander, turmeric and chilli powders. Cook for 2-3 minutes then add shrimps and stir.
3. Cook until sauce thickens, adjust seasoning with salt and lemon juice,  and serve garnished with fresh coriander.

 

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