Dum Ka Jhinga Prawns Curry Sanjeev Kapoor Khazana

With prawns marinated twice, grilled and then simmered in a flavourful (coconut) and rich gravy, (read cashew paste and saffron) this prawn preparation is supremely delicious.

DUM KA JHINGA

Ingredients

20-25 medium prawns, peeled, cleaned and deveined
Melted butter for brushing
First marination
Salt to taste
tsp turmeric powder
lemon
Second marination
cup hung yogurt
1 tbsps ginger-garlic paste
1 tsp green chilli paste
cup grated processed cheese
1 tsp lemon juice
Salt to taste
White pepper powder to taste
tsp garam masala powder
tsp turmeric powder
cup mayonnaise
Gravy
2 tbsps oil
3-4 green cardamoms
1 bay leaf
1 black cardamom
4-5 cloves + for sprinkling
4-5 black peppercorns
1 cup onion paste
1 tbsp ginger-garlic paste
1 tsp green chilli paste
A large pinch of saffron + for garnish
Salt to taste
tsp turmeric powder
tsp garam masala powder
tsp yellow chilli powder
1 tbsp cashew nut paste
1 cup coconut milk
Fresh coriander sprigs for garnish

Method

1. Take prawns in a large bowl. Add salt, turmeric powder and squeeze the juice of lemon into it and mix well. Set aside to marinate for 5-10 minutes.
2. Take hung yogurt in another large bowl. Add ginger-garlic paste, green chilli paste, processed cheese, lemon juice, salt, white pepper powder, garam masala powder, turmeric powder and mayonnaise and whisk well. Add the marinated prawns into it and mix well. Set aside for 1 hour.
3. To make the gravy, heat oil in a pan. Add green cardamoms, bay leaf, black cardamom, cloves and black peppercorns and cook till fragrant.
4. Add onion paste, mix and cook till light golden.
5. Add ginger-garlic paste, and green chilli paste and mix well. Cook for 1-2 minutes.
6. Add saffron, salt, turmeric powder, and garam masala powder and mix well. Add yellow chilli powder and mix well.
7. Add cup water, mix and cook for 2-3 minutes. Take the pan off the heat.
8. Thread the prawns on to skewers.
9. Brush some melted butter in a non-stick electric grill pan. Place the prawns skewers on them and cook on high heat for 2-3 minutes. Flip and cook the other side for 2-3 minutes as well. Brush some melted butter.
10. Place the gravy back on heat. Add cashew nut paste and mix well. Add coconut milk and mix well.
11. Add the prawns and mix well. Add cup water, and mix.
12. Take some hot charcoal pieces in a stainless steel bowl and place it in the middle of the gravy, sprinkle cloves and drizzle melted butter. Cover and let the smoke infuse for 1-2 minutes. Remove the bowl and switch the heat off.
13. Transfer into a serving bowl, garnish with coriander sprigs and saffron strands.

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