“This is one of my favourite dishes and it originates from Calcutta in West Bengal.”
India’s seafood repertoire is less well known to the vegetable and meat dishes that are so well known. Many Indians, such as those of West Bengal, Orissa and Tamil Nadu, who live along the waterways of the east coast, prefer freshwater fish to saltwater varieties, even though India is surrounded by sea on two sides. The fish are caught in local rivers and streams and used exclusively in local specialties. The people of the Konkan region and Kerala on the west coast, traditionally fish in the bays.
I make this dish with either fresh green prawns, a white flesh fish, or sometimes even chicken. The sauce is delicious and creamy with a little bit of spice, and I usually serve it as a main with rice and one of the many fresh Indian breads… or sometimes I even skip the rice and just have double servings of the prawns.
I hope you enjoy it as much as I do!!
Please note: Ajanta is wearing our Vintej Dress in Vintej. Stay tuned, this style is coming soon!
Jheenga Masala |
Prawns in Spiced Cream Sauce
Yield: Serves 6
Prep Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 1/4 cup (60ml) vegetable oil
- 1/2 cup (75g) finely chopped yellow onion
- 2 fresh hot green chilies, thinly sliced
- 2 teaspoons paprika
- 1 teaspoon garam masala
- 1 teaspoon minced garlic
- 1/4 teaspoon ground turmeric
- 500g medium sized prawns, peeled w/ last shell segment & tail fin intact, and deveined
- 1/2 cup (125ml) light (single) cream
- 2 teaspoons minced fresh cilantro
- Coarse salt to taste
Method:
- In a large frying pan over medium-high heat, warm the oil.
- When hot, add the onion and cook, stirring often, until it begins to brown, about 4 minutes.
- Stir in the chilies, paprika, garam masala, garlic and turmeric.
- Add the shrimp and toss to coat with he spices.
- Cook, stirring, until the shrimp turn pink and begin to curl, 2-3 minutes.
- Stir in the cream, cilantro, and salt.
- Cook until the sauce is bubbling, about 1 minute more.
- Check and correct the seasonings.
- Transfer to a platter and serve immediately.