Saturday, 13 September 2014

SPICY SAUTE"ED PRAWNS (HYDERABADI TALEY HUE JHINGE)


Today's recipe is a very easy to make Spicy Sautéed Prawns (Taley Hue Jhinge). Jhinge aka means prawns are sautéed in oil with Nigella seeds tempering along with curry leaves, garlic and some dried red chillies.


Nigella seed which is often  confused with black cumin is usually known as black onion seed, a misnomer really, as it has nothing to do with onions. It is one of the main ingredients in the Bengali five spice ( or paanch phoron commonly known as kalo jeere, or kalonji).
 
The Nigella tempering used along with other ingredients gives this dish a very distinct flavour, and is usually relished in Hyderabad, the famous city of Charminar situated in the southern part of India.
 

You will need :
200 grams prawns I have used whole shell on prawns as they enhance the flavour of the dish. You may use tail on prawns too for the ease of eating.
 
1/4 teaspoons of nigella seeds,
6-8 fresh curry leaves
2 medium/fat cloves garlic minced, finely chopped
2-3 dried red chillies halved
4 -5 tablespoon of white vinegar.
1 teaspoon Kashmiri red chilli powder
1/4 teaspoon turmeric powder
2-3 tablespoon mustard oil/ or any other oil for cooking ( I used mustard)
Salt for seasoning


 
METHOD:
Step 1.Marinate your prawns with vinegar, chilli powder, and turmeric powder and salt. Set for at least 15-20 mins.
(If you are using whole prawns in this recipe with heads intact, clean prawns and remove the black vein by making a slit on the shell, make little slits with a sharp knife on the head as well to ensure the heads are cooked through). I will soon do a post on cleaning prawns so stay tuned!


STEP 2:Heat oil in a wok on medium - high, reduce heat add tempering of nigella seeds, garlic, red chilli, and curry leaves. Sauté for a minute.

Step 3:Add the marinated prawns  along with any juices from marination and sauté them until cooked. Simmer and cover for about 5-7 mins or so incase using whole prawns with heads intact.(you may add a lil water to help the heads cook and avoid any last minute surprises,incase it gets too dry), however I did not.

 
The dish is mostly dry with no gravy, hence you will need to savour these immediately. You may relish this as a starter or as a side with a bland accompaniment such as rice to balance the spicy heat of the prawns.


These succulent hot prawns did spice up my left over rice for lunch !


 
Recipe Courtesy :"The Indian Kitchen" by Manisha Bhardwaj

ENJOY!!

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With deep care

EAT as you LIKE

 
 
 

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