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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
Marinate the Prawns
Prepare the Masala Base
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.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 268.03 calories per serving with 27.9g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Create the Creamy Gravy
Cook the Prawns
Finish and Serve
For a richer, Mughlai-style curry, add 2 tablespoons of cashew paste along with the tomato puree.
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.
Add diced bell peppers (capsicum) along with the onions for extra crunch and nutrition.
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.
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.
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.
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.
Yes, Jhinga Masala can be a healthy dish. Prawns are a great source of lean protein and essential minerals. The dish is packed with spices like turmeric and ginger, which have anti-inflammatory benefits. To keep it healthier, use minimal oil and serve it with whole-wheat roti or brown rice.
Absolutely. If using frozen prawns, make sure to thaw them completely before marinating. You can thaw them overnight in the refrigerator or place them in a colander under cold running water for a quicker method. Pat them dry with a paper towel before marinating.
Curdling usually happens for two reasons: the heat is too high, or the yogurt has low-fat content. To prevent this, always use full-fat yogurt, whisk it well until smooth, and reduce the stove heat to the absolute minimum before adding it. Stir continuously and briskly for a couple of minutes until it's fully incorporated into the masala.
To make it spicier, you can increase the number of green chilies or add a pinch of regular hot red chili powder along with the Kashmiri variety. To make it milder, skip the green chilies and reduce the amount of red chili powder.
Jhinga Masala pairs beautifully with a variety of Indian breads like Naan, Roti, or Paratha. It's also excellent with steamed Basmati rice, Jeera Rice, or a simple Pulao. A side of cucumber raita can help balance the spices.
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