Sukha Jhinga Recipe

 
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Sukha Jhinga
  • Chef: Divya Burman
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

A low-carb prawn recipe that is super easy to make and can be enjoyed as a snack.

Ingredients of Sukha Jhinga

  • 250 gm prawns deveined with tails intact (med) (about 9-10)
  • 1/4 cup oil
  • Marinade:
  • 2 tsp garlic paste
  • 2 tsp cumin powder
  • 2 tsp red chilli pwdr
  • 4 green chillies chopped
  • 3 Tbsp coriander leaves chopped
  • Juice of 1 full lime.
  • 3/4 tsp salt
  • Seasoning:
  • 2 Tbsp oil
  • 1/4 tsp cumin seeds
  • 10 curry leaves

How to Make Sukha Jhinga

  • 1.Wash prawns, pat dry.
  • 2.Combine marinade ingredients and rub in to the prawn.
  • 3.Leave to marinade atleast 1-2 hour in the refrigerator this will ensure a good marination.
  • 4.Once done, put oil in pan on moderate heat.
  • 5.When hot, slide in prawns and marinade into oil.
  • 6.Pan fry the prawns one side and flip until they lose their translucency but remain crunchy, for about 3-4 minutes.
  • 7.Once done leave in pan.
  • 8.Put the oil for seasoning in another pan on moderate heat.
  • 9.When hot, add the cumin seeds and curry leaves. Let it sizzle.
  • 10.Pour the seasoned oil seeds and leaves over hot prawns and serve with a good squeeze of lemon.
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