17 September 2012
Amrish Sood, Brand Chef at Zafran
Achari Jhinga

Ingredients
Preparation
-
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.
Join the Conversation