Tender prawns simmered in a tangy and aromatic gravy of onions, tomatoes, and classic Sindhi spices. This flavorful curry is a delightful main course, perfect with hot phulkas or steamed rice.
Prep20 min
Cook30 min
Servings4
Serving size: 1 serving
272cal
28gprotein
16gcarbs
12g
Ingredients
500 g Prawns (Medium-sized, cleaned and deveined)
350 g Onion (About 2 large, finely chopped)
400 g Tomatoes (About 4 medium, pureed)
2 tbsp Ginger Garlic Paste
3 pcs Green Chili (Slit lengthwise)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder (Divided for marinade and gravy)
Light, airy, and perfectly puffed, these golden fried breads are a Bengali classic. Made with all-purpose flour, they have a wonderfully soft texture that pairs beautifully with savory curries like Aloo'r Dom or Cholar Dal.
Homestyle Sindhi Seyal Jhinga with fluffy phulko – a protein-packed and soul-satisfying meal!
This sindhi dish is perfect for breakfast. With 565.5699999999999 calories and 34.23g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp
Red Chili Powder
(Adjust to your spice preference)
0.5 tsp Garam Masala
1.25 tsp Salt (Or to taste, divided)
240 ml Water (About 1 cup)
1 tbsp Lemon Juice (Freshly squeezed)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Prawns
In a mixing bowl, combine the cleaned and deveined prawns with 1/4 tsp of turmeric powder and 1/4 tsp of salt.
Mix gently to coat the prawns evenly.
Set aside to marinate for 15-20 minutes while you prepare the gravy base.
2
Prepare the Masala Base
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they are deeply golden brown. This caramelization is key to the dish's flavor.
Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
3
Cook the Gravy
Reduce the heat to low. Add the remaining 1/4 tsp turmeric powder, coriander powder, and red chili powder. Stir for 30 seconds to toast the spices.
Immediately pour in the tomato puree and add the remaining 1 tsp of salt. Mix everything well.
Cook the masala on medium heat for 8-10 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides.
4
Add Prawns and Simmer
Add the marinated prawns to the pan. Increase the heat to medium-high and sauté for 2-3 minutes, just until the prawns turn pink and opaque. Avoid overcooking.
Pour in 240 ml (1 cup) of water and stir gently. Bring the curry to a boil.
Once boiling, reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes for the flavors to meld. The gravy should be thick.
5
Garnish and Serve
Turn off the heat. Stir in the garam masala powder and fresh lemon juice.
Garnish generously with freshly chopped coriander leaves.
Let the curry rest for at least 5-10 minutes before serving. This allows the flavors to deepen. Serve hot with phulkas, roti, or steamed rice.
293cal
6gprotein
49gcarbs
8gfat
Ingredients
2 cup Maida
0.75 tsp Salt
1 tsp Sugar
2 tbsp Vegetable Oil (for the dough (moyan))
0.75 cup Warm Water (adjust as needed)
Instructions
1
Prepare the Dough Base
In a large mixing bowl, combine the maida, salt, and sugar. Whisk them together to ensure even distribution.
Add 2 tablespoons of vegetable oil for the 'moyan'. Using your fingertips, rub the oil into the flour mixture until it resembles fine breadcrumbs. This step is crucial for a soft, flaky texture.
2
Knead the Dough
Gradually add warm water, a little at a time, while mixing to form a dough.
Transfer the dough to a clean, lightly oiled surface and knead for 8-10 minutes until it becomes very smooth, soft, and pliable. The dough should not be sticky or stiff.
3
Rest the Dough
Lightly grease the surface of the dough with a few drops of oil to prevent it from drying out.
Cover the bowl with a damp cloth or plastic wrap and let the dough rest for at least 30 minutes. This allows the gluten to relax, resulting in softer luchis.
4
Shape and Roll the Luchis
After resting, knead the dough again for one minute.
Divide the dough into 16 equal-sized small balls and roll them between your palms until smooth.
Lightly oil your rolling pin and rolling surface. Take one ball and roll it into an even circle, about 3-4 inches in diameter. Ensure the thickness is uniform for even puffing. Do not use dry flour for dusting.
Roll a few luchis at a time and keep them covered to prevent them from drying out.
5
Deep Fry the Luchis
Heat the oil for deep frying in a kadai or deep pan over medium-high heat. The oil should be hot but not smoking (around 180°C or 355°F).
To test the oil temperature, drop a tiny piece of dough into it. If it sizzles and rises to the surface immediately, the oil is ready.
Gently slide one rolled luchi into the hot oil. It will sink and then float up within seconds.
Using a slotted spoon, gently press down on the center of the luchi. This pressure helps trap steam inside, causing it to puff up beautifully.
Once puffed, flip it over and cook for another 15-20 seconds. Luchis should be a pale golden color, not dark brown.
Remove the luchi with the slotted spoon, allowing excess oil to drain back into the pan. Place it on a plate lined with paper towels.
6
Serve Immediately
Repeat the frying process for the remaining luchis, frying one at a time to maintain the oil temperature.
Serve the Phulko Luchis hot and fresh with classic Bengali dishes like Aloo'r Dom, Cholar Dal, or Kosha Mangsho.
