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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.
For 4 servings
Marinate the Prawns
Prepare the Masala Base
Cook the Gravy
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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.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 270.21 calories per serving with 27.74g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add Prawns and Simmer
Garnish and Serve
This recipe works wonderfully with firm white fish like pomfret or kingfish. Adjust cooking time as fish cooks even faster than prawns.
In true Sindhi style, you can add 1-2 cubed potatoes along with the onions. Sauté them until lightly browned before proceeding with the recipe.
For a coastal flavor, substitute vegetable oil with coconut oil and add 1/4 cup of thin coconut milk along with the water for a milder, creamier curry.
Prawns are packed with high-quality protein, which is essential for muscle repair, growth, and overall body function, while being low in fat.
The base of this curry, made from tomatoes, onions, garlic, and turmeric, is rich in antioxidants like lycopene and allicin, which help combat oxidative stress in the body.
Prawns contain beneficial omega-3 fatty acids, which are known to support cardiovascular health by reducing inflammation and improving cholesterol levels.
Yes, Seyal Jhinga can be a healthy dish. Prawns are an excellent source of lean protein and omega-3 fatty acids. The gravy is made from a base of onions and tomatoes, which are rich in vitamins and antioxidants. To make it healthier, use minimal oil.
One serving of Seyal Jhinga (approximately 350g) contains around 300-350 calories, depending on the amount of oil used and the size of the prawns. It's a relatively moderate-calorie main dish.
Absolutely. If using frozen prawns, make sure to thaw them completely before marinating. Pat them dry with a paper towel to remove excess moisture for the best texture.
Store leftover Seyal Jhinga in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. Avoid boiling it vigorously, as this can overcook the prawns.
This curry pairs beautifully with soft phulkas (rotis), naan, or simple steamed basmati rice. A side of kachumber salad (cucumber-tomato-onion salad) also complements the rich gravy.