Achaari Jhinga (Indian Pickled Prawns)

Achaari Jhinga (Indian Pickled Prawns) is a traditional Indian recipe for a classic dish of prawns cooked with onions and chillies in a spiced tomato-based sauce that's served topped with ginger and coriander leaves. The full recipe is presented here and I hope you enjoy this classic Indian version of: Indian Pickled Prawns (Achaari Jhinga).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

4–6

Rating:

Tags : Curry Chilli Recipes Spice Recipes Vegetable Recipes Indian Recipes

Ingredients:

600g medium-sized prawns, peeled
100g ginger-garlic paste
sea salt, to taste
3 tbsp lemon juice
3 tbsp mustard oil (to make fry 60ml oil with 1/2 tsp black mustard seeds until the mustard seeds 'pop' then take off the heat)
1 tsp fenugreek seeds
4 dry red chillies
1/4 tsp coriander seeds
150g onions, sliced
100g tomatoes, blanched, peeled and chopped
1 tsp green chillies, chopped
pinch of ground coriander seeds
hot chilli powder, to taste
1 tsp ground cumin
1/2 tsp garam masala
1/2 tsp ground turmeric
2 tsp fresh ginger, cut into fine julienne strips
2 tbsp coriander leaves, chopped

Method:

In a bowl, whisk together half the ginger-garlic paste, salt and lemon juice. Add the prawns, toss to coat then set aside to marinate for 30 minutes.

After this time, heat the mustard oil in a wok, add the whole spices and fry for about 30 seconds, or until aromatic. Now add the onions and fry until translucent. Add the tomatoes, green chillies and half the ground coriander then stir-fry for about 6 minutes.

Season to taste with salt and hot chilli powder then add the remaining ground coriander, cumin powder, garam masala and ground turmeric. Stir-fry for a further six minutes then stir in the prawns (and their marinating liquid) and cook for about 5 minutes, or until done through.

Turn onto a serving dish, garnish with the garlic strips and coriander then serve.