Posted on

17 September 2012

by

Amrish Sood, Brand Chef at Zafran

Ingredients

Shrimps 500 g

Mustard oil 75 ml

Fennel seeds 1 tsp

Onion seeds ½ tsp

Mustard seeds ½ tsp

Fenugreek seeds ¼ tsp

Chopped onions 200 g

Chopped garlic 1 tbsp

Chopped ginger 1 tbsp

Chopped tomatoes 200g

Turmeric powder 1 tsp

Chilli powder ½ tsp

Coriander powder 2 tsp

Lemon juice 30 ml

Chopped coriander

Salt

Preparation

1

Heat the mustard oil add fennel seeds, onion seeds, mustard seeds & fenugreek seeds
2

Allow the spices to splutter, add chopped onion, garlic & ginger . saute them till golden brown
3

Add chopped tomatoes to the above masala follwed by coriander powder, turmeric powder and red chili powder
4

Cook the masala, add de scaled & de veined shrimps mix them gently
5

Cook the pickled prawns to thick masala consistency
6

Adjust the seasoning with salt and lemon juice finish with fresh coriander.

Cooks Note

Achari Jhinga as dish, takes its essence from north Indian pickles & it is served at room temp or warm. Cooking is preferably done on a slow flame in a thick bottom pan ,prawns to be cooked to a stage where oil starts coming on side which will act as preservative. Achari Jhinga can be served as an accompaniment to a main dish also it goes very well with parathas.