Kala Jhinga Deep fried prawns sprinkled with roasted spice powder and black pepper powder. This recipe is from FoodFood TV channel By Sanjeev Kapoor 08 Dec 2015 in Recipes Course New Update Main Ingredients Prawns (kolambi/jhinga) Cuisine Indian Course Snacks and Starters Prep Time 26-30 minutes Cook time 26-30 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Non Veg Advertisment Ingredients list for Kala Jhinga 16-20 Prawns (kolambi/jhinga) cleaned, tails retained, deep cut given at the bac Method Advertisment Heat a non-stick pan, add coriander seeds, cumin seeds, cloves, peppercorns, cinnamon and dry roast till brown. Add salt to the prawns and mix well. Cool the roasted spices, put into a mixer jar and grind to a powder. Heat sufficient oil in kadai and deep fry the prawns till done. Heat 1 tbsp oil in another non-stick pan. Add ginger-garlic paste and tamarind paste and saute for 1 minute. Drain prawns and add and mix well. Sprinkle the roasted spice powder, black pepper powder and adjust salt. Mix well. Transfer into a serving dish, garnish with a few thin strips of green capsicum and serve hot. Nutrition Info Calories 625 Carbohydrates 11.7 Protein 38.6 Fat 47 Other Fiber Iron-13.1 #Prawns (kolambi/jhinga) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article