Jhinga Masala
Succulent prawns simmered in a rich, aromatic gravy of onions, tomatoes, and classic Indian spices. This North Indian curry is a seafood lover's delight, perfect with hot rotis or steamed rice, and comes together in under 40 minutes for a fantastic weeknight meal.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Marinate the Prawns
- b.In a medium bowl, combine the cleaned prawns with 1/4 tsp turmeric powder, 1/2 tsp Kashmiri red chili powder, lemon juice, and 1/2 tsp salt.
- c.Mix thoroughly to ensure each prawn is evenly coated.
- d.Set aside to marinate for at least 15 minutes while you prepare the masala.
- 2
Step 2
- a.Prepare the Masala Base
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the finely chopped onions and sauté for 7-8 minutes, stirring frequently, until they are soft and golden brown.
- d.Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
- e.Stir in the tomato puree. Cook for 5-6 minutes, until the mixture thickens and darkens in color.
- f.Add the remaining turmeric powder (1/4 tsp), Kashmiri red chili powder (1/2 tsp), coriander powder, cumin powder, and the remaining salt (3/4 tsp). Mix well and cook for 3-4 minutes, stirring constantly, until the oil begins to separate from the masala. This is a crucial step for a flavorful gravy.
- 3
Step 3
- a.Create the Creamy Gravy
- b.Reduce the heat to the lowest setting. Add the whisked curd to the pan.
- c.Immediately begin stirring continuously for 2-3 minutes to prevent the curd from splitting. The masala will become creamy and well-combined.
- d.Pour in 1/2 cup of water, stir to combine, and bring the gravy to a gentle simmer over medium heat.
- 4
Step 4
- a.Cook the Prawns
- b.Gently add the marinated prawns to the simmering gravy.
- c.Stir to coat them in the masala and cook for 3-5 minutes. The prawns are cooked when they turn opaque pink and curl into a 'C' shape. Avoid overcooking, as they will become tough and rubbery.
- 5
Step 5
- a.Finish and Serve
- b.Sprinkle the garam masala and crushed kasuri methi over the curry. Give it a final gentle stir.
- c.Turn off the heat and let the curry rest for 5 minutes to allow the flavors to meld.
- d.Garnish with freshly chopped coriander leaves and serve hot with steamed basmati rice, jeera rice, or Indian breads like roti or naan.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overcook the prawns. They cook in minutes. An overcooked prawn curls into a tight 'O' shape and becomes rubbery.
- 2Using full-fat yogurt and adding it on low heat while stirring continuously is key to preventing the gravy from curdling.
- 3For a deeper flavor, you can use ghee instead of vegetable oil.
- 4If using frozen prawns, thaw them completely in the refrigerator or under cold running water before marinating.
- 5The sign of a well-cooked masala is when oil starts to release from the sides. Do not rush this step.
Adapt it for your goals.
Creamier Gravy
For a richer, Mughlai-style curry, add 2 tablespoons of cashew paste along with the tomato puree.
South Indian StyleSouth Indian Style
Replace the curd with 1/2 cup of thick coconut milk for a coastal flavor. Add it at the end with the prawns and simmer gently.
With VegetablesWith Vegetables
Add diced bell peppers (capsicum) along with the onions for extra crunch and nutrition.
Why this is on our healthy list.
Excellent Source of Lean Protein
Prawns are packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function, all while being low in fat.
Rich in Essential Minerals
This dish provides important minerals like selenium, an antioxidant that protects cells from damage, and zinc, which is crucial for a healthy immune system and wound healing.
Anti-Inflammatory Properties
The use of Indian spices like turmeric (containing curcumin), ginger, and garlic provides potent anti-inflammatory and antioxidant benefits, which can help combat chronic inflammation in the body.
Frequently asked questions
One serving of this Jhinga Masala (approximately 1 cup) contains around 290-320 calories, excluding any accompaniments like rice or bread. This is an estimate and can vary based on the specific ingredients used, such as the type of oil and fat content of the curd.