How to Make Indian Masala Jheengan - Spicy Prawns Asian Cooking Recipe Cuisine

India Masala Jheengan (Spicy Prawns)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

2 lb raw medium prawns, peeled and deveined, with tails intact

3/4 tsp ground turmeric

1/4 cup vegetable oil

2 onions, finely chopped

4-6 cloves garlic, finely chopped

1-2 small fresh green chilies, seeded and chopped

2 tsp ground cumin

2 tsp ground coriander

1 tsp paprika

1/3 cup plain yogurt

1/3 cup thick cream

4 tbsp chopped fresh cilantro leaves

Directions:

Bring 4 cups of water to a boil in a large saucepan. Add the reserved prawn shells and heads, reduce the heat and simmer for 2 minutes. Skim any scum that forms on the surface during cooking with a slotted spoon. 

Drain, discard the shells and heads and return the liquid to the pan. You will need 3 cups liquid so you can make it up with water if necessary. Return the liquid to the boil, then add the turmeric and prawns and cook for 1 minute or until prawns just turn pink. Remove the prawns and set aside.

Heat a wok over medium heat, add the oil and swirl to coat. Add the onion and cook, stirring for 6 minutes or until lightly golden brown. Take care not to burn. Add the garlic and chili and cook for 2 minutes then add the cumin, coriander and paprika and cook while stirring until fragrant.

Gradually add the reserved stock, bring to the boil and cook, stirring occasionally, for 35 minutes or until the mixture has reduced by half and thickened.

Remove from the heat and stir in the yogurt. Add the prawns and stir over low heat for 2-3 minutes or until the prawns are warmed through. Do not boil.


Stir in the cream and cilantro. Cover and leave to stand for 15 minutes to allow flavours to infuse. Reheat gently and serve with rice. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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