Jinga Ni Curry

Recipe Ingredients

2		Prawns with shells or fish
		Roast On Griddle and Grind Fine
32		Almonds - boiled and peeled
3 tablespoons	45ml	Poppy seeds
3 tablespoons	45ml	Coriander seeds
1 tablespoon	15ml	Raw rice
1 tablespoon	15ml	Cummin seeds
2 oz	56g	Shelled gram nuts
2 oz	56g	Peanuts
1 teaspoon	5ml	Fenugreek seeds
1 teaspoon	5ml	Mustard seeds
8		Peppercorns
8		Cloves
4		Cardamoms - up to 6
6		Cinnamon
		I tsp salt
4 cups	948ml	Corn oil
		***IN BLENDER, GRIND THE MASALA WITH:
8		Tomatoes and:
250		Grms tamarind:
3 cups	279g / 9.8oz	Dessicated 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	5ml	Turmeric
1 teaspoon	5ml	Chilli powder
		I tsp curry powder
1		Curry leaves
3 cups	711ml	Chicken 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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