Prawn Curry
Prep 15 min Total 20 min
Jhinga masala is a simple Goan-style prawn curry. The prawns simmer briefly in a spiced sauce of onion, garlic, turmeric, coriander, cumin, ginger and chilli, brought together with a splash of wine vinegar. The vinegar is characteristic of Goan cooking, where Portuguese influence has left a fondness for a sour undertone in both meat and fish dishes.
The dish comes together in under half an hour and uses everyday spices from the cupboard. Ghee adds a nutty sweetness, but ordinary oil works just as well.
Serve with boiled rice to soak up the sauce. A flatbread and some yoghurt on the side make it a complete meal.
Ingredients
Serves 4
- 3–4 tbsp ghee (or vegetable oil)
- 1 small onion, sliced
- 2 cloves garlic, sliced
- 2 tsp ground coriander
- ½ tsp ground ginger
- 1 tsp turmeric
- ½ tsp ground cumin
- ½ tsp chilli powder
- 2 tbsp wine vinegar
- 500 g prawns, peeled
- 200 ml water
- coriander leaves, freshly chopped, to garnish
Directions
Heat the ghee or oil in a sauté pan over medium heat. Add the onion and garlic and fry gently for 4–5 minutes until soft and lightly golden. They should not take on colour.
Mix the ground coriander, ginger, turmeric, cumin and chilli powder in a small bowl. Add the wine vinegar and stir to a smooth paste.
Stir the spice paste into the pan with the onion and garlic. Leave it to simmer for 3 minutes, stirring constantly, so the spices open up and lose their raw flavour.
Add the prawns and turn them so they are completely coated in the spice mixture. Pour in the water and leave it to simmer over low heat for 2–3 minutes until the prawns are heated through. Do not cook any longer — the prawns will turn tough.
Sprinkle with freshly chopped coriander and serve immediately with boiled rice.
Notes
Active time about 15 minutes, simmering 10–15 minutes in total.
Use raw peeled prawns if you can get them — they absorb the spices better than pre-cooked ones. Increase the simmering time to 4–5 minutes if using raw prawns.
Adjust with more chilli or wine vinegar at the end. The dish should have a clear sour edge.
See Also
Ambulthiyal (Sri Lankan Sour Fish Curry)
Cucumber Raita (Kheera Raita)
Green Chutney
Vinha d'Alhos
