Achari Jhinga |

Posted on

17 September 2012


Amrish Sood, Brand Chef at Zafran

Achari Jhinga

Achari Jhinga


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


  • 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.
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.

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