Kadai Prawn | Shrimp Karahi | Jhinga | PandeyGcooking

Ingredients Shrimp/Prawn (प्रॉन/झींगा) 12 big ones Yogurt (दही) 1/2 cup Grated onion (कद्दूकस किया प्याज़) 1/2 cup Cilantro (हरा धनिया) 4-5 sprigs Ginger (अदरक) 1" piece Dry Fenugreek leaves (कसूरी मेथी) 1 tsp Oil (तेल) 3 tbsp Cream (क्रीम) 1 tbsp - optional Tomato (टमाटर) 1 medium Bellpepper (शिमला मिर्च) 1 medium Bayleaf (तेजपत्ता) 2 Turmeric (हल्दी) 1/4 tsp Dry Red chilli (साबुत लाल मिर्च) to taste Peppercorns (साबुत कालीमिर्च) 1/2 tsp Coriander seeds (साबुत धनिया) 1 tsp Ginger-garlic (अदरक लहसुन) paste 1 tbsp Method: Heat oil on medium heat. Put shrimps in the pan in a single layer. Cook the shrimps for 2 minutes in total - 1 minute per side. When done remove. Do not overcook else they turn rubbery & bad. Coarsely ground peppercorns & coriander seeds. In the same pan which had left-over oil add 1 more tbsp of oil. Add coarsely ground spices, bayleaf, grated onion, ginger-garlic paste. Cook this masala on medium heat for 1 minute. Add dry red chillies, turmeric. Add chopped bellpeppers, tomato & salt to taste. Mix. Add yogurt & dry fenugreek leaves. Keep stirring till you see bubbles in the curry. Cook covered on medium heat for 2 minutes. After 2 minutes add shrimps. Cook covered on low heat till done. It usually takes 3 minutes to cook. Be very vigilant & do not overcook the shrimps. Add chopped cilantro, ginger julienne & cream if you wish. Serve hot with steamed rice. Email me at -- PandeyGcooking@gmail.com

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