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A classic Hyderabadi delicacy featuring tender prawns simmered in a rich, tangy gravy. The unique base of roasted peanuts, sesame seeds, and coconut gives this curry its signature nutty flavor and creamy texture.
For 4 servings
Prepare the Salan Paste
Sauté the Aromatics
Aromatic basmati rice and tender vegetables are layered and slow-cooked to perfection in this classic Hyderabadi dish. Infused with saffron, mint, and fried onions, it's a vegetarian feast for the senses.
A tangy and flavorful lentil curry from Hyderabad, made with soft-cooked pigeon peas and plenty of ripe tomatoes. This comforting dal gets its unique taste from a fragrant tempering of curry leaves and garlic, perfect with steamed rice.
A rich and savory slow-cooked porridge made from chicken, lentils, and broken wheat. This Hyderabadi specialty is known for its unique, thick texture and is garnished with fried onions, mint, and a squeeze of lime.
Tender, meaty chunks of raw jackfruit simmered in a rich, tangy gravy made from peanuts, sesame, and coconut. This Hyderabadi delicacy offers a unique blend of nutty, sour, and spicy flavors.
A classic Hyderabadi delicacy featuring tender prawns simmered in a rich, tangy gravy. The unique base of roasted peanuts, sesame seeds, and coconut gives this curry its signature nutty flavor and creamy texture.
This hyderabadi recipe takes 60 minutes to prepare and yields 4 servings. At 362.24 calories per serving with 28.81g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala Paste
Simmer the Gravy and Cook Prawns
Garnish and Serve
Replace prawns with paneer cubes, boiled eggs, or a mix of vegetables like baby eggplant (brinjal), bell peppers, and potatoes. Add paneer at the end, similar to prawns, but cook vegetables in the gravy until tender.
Substitute prawns with 500g of bone-in chicken pieces to make 'Murgh ka Salan'. Brown the chicken after sautéing the onions and before adding the spice powders, then simmer in the gravy until cooked through.
Add a small piece of jaggery (about 1 tsp, grated) along with the tamarind pulp to balance the tanginess and add a subtle sweetness, which is a common practice in Hyderabadi cuisine.
Prawns are packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The use of peanuts and sesame seeds provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
Spices like turmeric (containing curcumin) and ginger have powerful anti-inflammatory and antioxidant properties that help combat oxidative stress in the body.
Prawns are a good source of essential minerals like phosphorus, calcium, and magnesium, which play a vital role in maintaining strong and healthy bones.
One serving of Jhinge ka Salan (approximately 1 cup) contains around 350-400 calories, depending on the amount of oil used and the size of the prawns. It's a nutrient-dense dish due to the prawns, nuts, and seeds.
Yes, it can be a healthy dish. Prawns are an excellent source of lean protein and omega-3 fatty acids. The peanuts and sesame seeds provide healthy fats. To make it healthier, you can reduce the amount of oil used.
Absolutely! The salan paste can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. You can also freeze it for up to a month. This makes weeknight preparation much faster.
Jhinge ka Salan is traditionally served with Hyderabadi Bagara Khana (spiced rice) or plain steamed basmati rice. It also pairs wonderfully with naan, roti, or parathas.
If the gravy is too thin, simmer it uncovered for a few more minutes until it reaches your desired consistency. If it's too thick, simply stir in a little hot water until it thins out.
Yes, frozen prawns work well. Make sure to thaw them completely before use. Pat them dry with a paper towel to remove excess moisture before adding them to the gravy.