Taryal Jhinga
A classic Sindhi delight, these pan-fried prawns (Taryal Jhinga) are bursting with flavor from garlic, ginger, and tangy tomatoes. Ready in under 30 minutes, this semi-dry dish is a perfect quick appetizer or a delicious side for your main meal.
For 4 servings
4 steps. 12 minutes total.
- 1
Step 1
- a.Marinate the Prawns
- b.Pat the cleaned and deveined prawns thoroughly dry with paper towels. This is crucial for getting a good sear.
- c.In a mixing bowl, combine the prawns, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, salt, and 1 tablespoon of lemon juice.
- d.Mix well until all the prawns are evenly coated. Set aside to marinate for 15 minutes at room temperature.
- 2
Step 2
- a.Sear the Prawns
- b.Heat the vegetable oil in a wide, non-stick pan or skillet over medium-high heat.
- c.Once the oil is hot, carefully place the marinated prawns in a single layer. Do not overcrowd the pan; cook in two batches if necessary.
- d.Sear for 1-2 minutes on each side, just until they turn pink and develop a light golden-brown crust. They will not be fully cooked at this stage.
- e.Remove the seared prawns from the pan and set them aside on a plate.
- 3
Step 3
- a.Prepare the Tomato Masala
- b.In the same pan with the remaining oil, add the finely chopped tomatoes and slit green chilies.
- c.Sauté for 4-5 minutes over medium heat. Add the 3 tablespoons of water to help the tomatoes break down and prevent sticking.
- d.Continue to cook, mashing the tomatoes with your spatula, until they become soft and pulpy, and you see oil beginning to separate at the edges of the masala.
- 4
Step 4
- a.Combine and Finish
- b.Return the seared prawns to the pan with the tomato masala.
- c.Gently toss everything together until the prawns are well-coated.
- d.Cook for another 1-2 minutes, just until the prawns are cooked through. They are done when they curl into a 'C' shape and are opaque.
- e.Turn off the heat. Stir in the garam masala and the remaining 1 tablespoon of lemon juice.
- f.Garnish generously with freshly chopped coriander leaves and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Patting the prawns dry before marinating is the secret to a perfect sear rather than steamed prawns.
- 2Do not overcrowd the pan. Cooking in batches ensures each prawn gets direct heat, resulting in better color and flavor.
- 3Prawns cook in minutes. An overcooked prawn curls into a tight 'O' shape and becomes rubbery. A perfectly cooked prawn has a gentle 'C' shape.
- 4For a deeper flavor, you can marinate the prawns for up to 30 minutes in the refrigerator.
- 5Use ripe, red tomatoes as they break down easily and provide a balanced sweet and tangy flavor to the dish.
Adapt it for your goals.
With Onions
For a sweeter, richer base, sauté 1 finely chopped onion until golden brown before adding the tomatoes.
Tangier FlavorTangier Flavor
Add 1 teaspoon of amchur (dry mango powder) along with the other powdered spices for an extra tangy kick.
Smoky Flavor (Dhungar Method)Smoky Flavor (Dhungar Method)
After cooking, place a small steel bowl in the center of the pan, add a piece of red-hot charcoal, drizzle a few drops of ghee over it, cover the pan immediately, and let it smoke for 2 minutes for an authentic smoky aroma.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are an excellent source of high-quality, lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Source of Key Nutrients
This dish provides important nutrients like Selenium, a powerful antioxidant that protects cells from damage, and Vitamin B12, crucial for nerve function and the formation of red blood cells.
Anti-inflammatory Spices
The use of turmeric provides curcumin, a compound known for its potent anti-inflammatory and antioxidant properties, which can help combat chronic inflammation.
Frequently asked questions
One serving of Taryal Jhinga contains approximately 250-300 calories, making it a relatively light and healthy option. The exact count depends on the size of the prawns and the amount of oil used.