indianEasynon vegetariangluten freedairy freenut free

Seyal Jhinga

Name: Seyal Jhinga
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g prawns (medium, cleaned and deveined); 2 pcs onion (medium, finely sliced); 3 pcs tomato (medium, finely chopped); 1 inch ginger (finely chopped); 6 pcs garlic (cloves, finely chopped); 2 pcs green chili (slit); 2 tbsp oil; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch black pepper (freshly crushed); 1 pinch garam masala; 0.5 tsp salt; 0.25 cup water; 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.3/5(28)

TASTE SCORE

8/10

This rustic Sindhi-style prawn dish cooks quickly in a tangy onion-tomato masala with warming spices and a little fresh coriander. It is full of bold flavor, lightly saucy, and works beautifully with rice or flatbread as part of a simple meal.

PREP

20m

COOK

20m

SERVES

1 KATORI

223 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Clean and season the prawns.
1.Rinse the prawns and pat them dry well.
2.Mix them with salt, turmeric powder, and lemon juice.
3.Set aside for 10 minutes while you prepare the masala.
saute · ~7 min
Cook the onion base.
1.Heat oil in a pan over medium heat.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add onion and cook until soft and light golden, 5 to 6 minutes.
4.Add ginger, garlic, and green chili and cook for 1 minute.
TIPKeep the heat medium so the garlic does not burn before the onions soften.
saute · ~6 min
Make the masala.
1.Add tomato and cook until soft and pulpy, 4 to 5 minutes.
2.Add red chili powder, coriander powder, black pepper, and garam masala.
3.Mix well and cook until the masala looks thick and glossy.
simmer · ~5 min
Cook the prawns in the masala.
1.Add the seasoned prawns to the pan and mix to coat them well.
2.Cook for 2 minutes, stirring gently.
3.Add water and simmer uncovered until the prawns are just cooked and the gravy lightly reduces, 4 to 5 minutes.
TIPDo not overcook the prawns or they will turn rubbery.
garnish
Finish with coriander leaves.
serve
Serve hot with rice or flatbread.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the prawns very dry before seasoning so they sear in the masala instead of releasing excess water.
2
Cook the onions only to light golden; deeply browned onions can overpower the tangy Sindhi-style tomato base.
3
Let the tomatoes turn fully pulpy and glossy before adding prawns, or the gravy will taste raw and sharp.
4
Add the prawns only after the masala is ready, since they need just a few minutes and toughen quickly.
5
Stop cooking as soon as the prawns curl into a loose C shape and turn opaque; tight O shapes mean overcooked.
6
If making ahead, prepare the onion-tomato masala earlier and cook the prawns in it just before serving.
7
Reheat leftovers very gently on low heat for only a minute or two to keep the prawns tender.