Jhinga Curry
Succulent prawns simmered in a rich and aromatic onion-tomato gravy. This classic Indian curry is packed with flavor from fragrant spices and comes together in under 40 minutes, perfect for a weeknight dinner with rice or naan.
For 4 servings
7 steps. 25 minutes total.
- 1
Step 1
- a.In a bowl, combine the cleaned prawns with 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp salt, and 1 tsp lemon juice. Mix well to coat the prawns evenly. Set aside to marinate for 15 minutes while you prepare the gravy.
- 2
Heat oil in a heavy-bottomed pan or kadai over medium heat
- a.Add the chopped onions and sauté until they turn soft and golden brown, about 7-8 minutes. Add the ginger-garlic paste and slit green chilies, and cook for another 1-2 minutes until the raw smell disappears.
- 3
Step 3
- a.Add the tomato puree and cook, stirring occasionally, until the mixture thickens and you see oil separating from the masala. This will take about 8-10 minutes.
- 4
Step 4
- a.Lower the heat and add the remaining 1/4 tsp turmeric powder, remaining 1/2 tsp red chili powder, 1.5 tsp coriander powder, 1 tsp cumin powder, and the remaining 1 tsp salt. Stir continuously and cook for 1-2 minutes until the spices are fragrant.
- 5
Pour in 1 cup of water, stir well to combine, and bring the gravy to a boil
- a.Reduce the heat, cover the pan, and let it simmer for 5 minutes.
- 6
Add the marinated prawns to the simmering gravy
- a.Stir gently and cook for 3-5 minutes, until the prawns curl up and turn opaque pink. Be careful not to overcook them.
- 7
Turn off the heat
- a.Stir in the garam masala and the remaining 3 tsp (1 tbsp) of lemon juice. Garnish with freshly chopped coriander leaves and serve hot with steamed rice, jeera rice, or naan.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to tender prawns is to not overcook them. They cook very quickly, usually in 3-5 minutes.
- 2For a richer gravy, you can use fresh tomato puree made from ripe, red tomatoes instead of canned.
- 3Cooking the onion-tomato masala until oil separates is crucial for developing a deep, rich flavor.
- 4Adjust the amount of red chili powder and green chilies to suit your preferred spice level.
- 5This curry can be stored in an airtight container in the refrigerator for up to 2 days.
Adapt it for your goals.
Healthy
For a lighter version, reduce the oil to 1.5 tablespoons and use a non-stick pan. You can also add some pureed spinach to the gravy for extra nutrients.
kid friendlyKid friendly
Reduce the red chili powder to 1/4 tsp and omit the green chilies. Add 1/4 cup of coconut milk or cream at the end to make the curry milder and creamier.
quickQuick
To save time, use store-bought ginger-garlic paste and canned tomato puree. This cuts down the prep time significantly.
high proteinHigh protein
Increase the quantity of prawns to 600g for an extra protein boost. Ensure you adjust the marinade and spices accordingly.