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Jinga Ni Curry

Cuisine: Indian
Serves: 1 people

Recipe Ingredients

2   Prawns with shells or fish
  Roast On Griddle and Grind Fine
32   Almonds - boiled and peeled
3 tablespoons 45mlPoppy seeds
3 tablespoons 45mlCoriander seeds
1 tablespoon 15mlRaw rice
1 tablespoon 15mlCummin seeds
2 oz 56gShelled gram nuts
2 oz 56gPeanuts
1 teaspoon 5mlFenugreek seeds
1 teaspoon 5mlMustard seeds
8   Peppercorns
8   Cloves
4   Cardamoms - up to 6
6   Cinnamon
  I tsp salt
4 cups 948mlCorn oil
  ***IN BLENDER, GRIND THE MASALA WITH:
8   Tomatoes and:
250   Grms tamarind:
3 cups 279g / 9.8ozDessicated coconut
15   Garlic
30   Red chillies - remove seeds and (large) soak in water
10   Green chillies
1/4   Coriander leaves
10   Mint leaves
10   Curry leaves
1 teaspoon 5mlTurmeric
1 teaspoon 5mlChilli powder
  I tsp curry powder
1   Curry leaves
3 cups 711mlChicken or mutton stock - 8 oz measure cup

Recipe Instructions

METHOD:

Shell and devein the prawns. wash and marinate in 2 tsp salt. Drain off excess water. Remove the seeds from the tamarind and boil in 1 cup of water. Keep aside the pulp. In a chopper, grind the roasted masala till it is fine.

In a blender, grind the masala with the tomatoes and tamarind pulp.

Finally blend both the masalas together.

In a pan, take 3-4 cups oil. Let it boil. Tie a bunch of curry leaves with thread and on a slow fire, fry. Gradually add all the masala and fry on medium and then low fire, for atleast 1/2 to 3/4 of an hour, till it is well cooked and no taste of raw masala remains. Taste and adjust seasoning. Add chicken or mutton stock or water, to dilute the masala. Allow to simmer. Add in prawns and cook for not more than 10 minutes. Allow the curry to simmer on a low fire till the oil exudes.

If meat or chicken is used instead of prawns, add ground ginger.

Serve with white boiled rice

Recipes by Jeroo Mehta

Source:
Imran Chaudhary - Queensland, Australia

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