

Chicken Liver Masala with Phulka
Iron-boosting Chicken Liver Masala with homestyle Phulkas – perfectly spiced and energy-giving!
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Perfectly spiced Jhinga Curry with steamed rice. A protein-packed, soul-satisfying delight!

Succulent prawns simmered in a rich and aromatic onion-tomato gravy. This classic Indian curry is packed with flavor from fragrant spices and comes together in under 40 minutes, perfect for a weeknight dinner with rice or naan.
Serving size: 1 serving

Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.


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Perfectly spiced Jhinga Curry with steamed rice. A protein-packed, soul-satisfying delight!
This sindhi dish is perfect for lunch. With 410.52 calories and 7.029999999999999g of protein per serving, it's a low-fat, low-phosphorus option for your meal plan.
In a bowl, combine the cleaned prawns with 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp salt, and 1 tsp lemon juice. Mix well to coat the prawns evenly. Set aside to marinate for 15 minutes while you prepare the gravy.
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the chopped onions and sauté until they turn soft and golden brown, about 7-8 minutes. Add the ginger-garlic paste and slit green chilies, and cook for another 1-2 minutes until the raw smell disappears.
Add the tomato puree and cook, stirring occasionally, until the mixture thickens and you see oil separating from the masala. This will take about 8-10 minutes.
Lower the heat and add the remaining 1/4 tsp turmeric powder, remaining 1/2 tsp red chili powder, 1.5 tsp coriander powder, 1 tsp cumin powder, and the remaining 1 tsp salt. Stir continuously and cook for 1-2 minutes until the spices are fragrant.
Pour in 1 cup of water, stir well to combine, and bring the gravy to a boil. Reduce the heat, cover the pan, and let it simmer for 5 minutes.
Add the marinated prawns to the simmering gravy. Stir gently and cook for 3-5 minutes, until the prawns curl up and turn opaque pink. Be careful not to overcook them.
Turn off the heat. Stir in the garam masala and the remaining 3 tsp (1 tbsp) of lemon juice. Garnish with freshly chopped coriander leaves and serve hot with steamed rice, jeera rice, or naan.
Serving size: 1 serving
Rinse and Soak the Rice (35 minutes)
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)