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Kala Jhinga

Deep fried prawns sprinkled with roasted spice powder and black pepper powder. This recipe is from FoodFood TV channel

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Kala Jhinga
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
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Ingredients list for Kala Jhinga

  • 16-20 Prawns (kolambi/jhinga) cleaned, tails retained, deep cut given at the bac

Method

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  1. Heat a non-stick pan, add coriander seeds, cumin seeds, cloves, peppercorns, cinnamon and dry roast till brown.
  2. Add salt to the prawns and mix well. Cool the roasted spices, put into a mixer jar and grind to a powder.
  3. Heat sufficient oil in kadai and deep fry the prawns till done.
  4. Heat 1 tbsp oil in another non-stick pan. Add ginger-garlic paste and tamarind paste and saute for 1 minute.
  5. Drain prawns and add and mix well. Sprinkle the roasted spice powder, black pepper powder and adjust salt. Mix well.
  6. 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
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