17 September 2012
Amrish Sood, Brand Chef at Zafran
Heat the mustard oil add fennel seeds, onion seeds, mustard seeds & fenugreek seeds
Allow the spices to splutter, add chopped onion, garlic & ginger . saute them till golden brown
Add chopped tomatoes to the above masala follwed by coriander powder, turmeric powder and red chili powder
Cook the masala, add de scaled & de veined shrimps mix them gently
Cook the pickled prawns to thick masala consistency
Adjust the seasoning with salt and lemon juice finish with fresh coriander.
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.