 |
| Anjeer Jhinga (Prawns cooked with Dried Figs) |
Anjeer Jhinga, dried figs are rich in nutrition and easily found here. But at the same time they are costly too. Recently i bought 200 gms of dried figs for my mom since she need vitamin E rich foods. We never had dried ones before as i always like the fresh figs. Since fresh figs are not available year-round, dried figs would be a better option to utilize. Dried figs are used to prepare milkshakes, desserts and also in cooking curries.
I have adapted this recipe from a cookbook but changed few ingredients according to my taste. In the original recipe, they have tried dry curry with cauliflower. I tried it with prawns. You can also try with chicken. Use fresh curd to avoid too much sour taste in this curry.
Anjeer Jhinga Recipe Card
Anjeer Jhinga
Ingredients
- For Curry :
- 300 gms Prawn Eral / Jhinga – cleaned
- 1 medium sized onion – finely chopped
- 1 medium sized tomato – finely chopped
- 1/4 tsp turmeric powder
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1/4 tsp cumin powder
- 1/4 tsp pepper powder
- salt to taste
- 1 tsp mustard seeds
- 1 tbsp chopped coriander
- For Paste :
- 2-3 small dried figs – soaked in water for 30 mins
- 4 tbsp fresh curd / yogurt
- 1 tsp garam masala
Instructions
- Soak dried figs in water for 30 mins. Blend figs in a mixer to coarse paste. Add curd and garam masala. blend it again to smooth paste. Keep it aside.
- Heat 2-3 tbsp oil in a pan or kadai. Temper mustard seeds. Add finely chopped onions and saute a while.
- Now, add chopped tomatoes, ginger-garlic paste and prawns. Cook for a minute. Add ground paste, turmeric powder, red chili powder, cumin powder and salt to taste. cook it covered on low flame for 10 mins till oil separates.
- Add pepper powder and water if needed. Cook it again for 5 mins and garnish with chopped coriander. Serve hot with rice. If the curry becomes thick, add water at the time of serving and reheat it for few seconds.
The post Anjeer Jhinga (Prawns cooked with Dried Figs) appeared first on Jopreetskitchen.