Jhinga Kalimirch Prawns cooked in a black peppercorn flavoured gavy This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 05 Jan 2016 in Recipes Course New Update Main Ingredients Prawns (kolambi/jhinga),, Black peppercorns Cuisine Indian Course Main Course Seafood Prep Time 26-30 minutes Cook time 26-30 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Non Veg Ingredients list for Jhinga Kalimirch 20 medium Prawns (kolambi/jhinga), deveined 20 Black peppercorns 3 medium Onions 3 inch piece Ginger 10 cloves Garlic 1/4 cup Ghee 5 Green cardamoms 8 Cloves 4 medium Tomatoes chopped 10 Cashewnuts 1/2 teaspoon Mustard seeds 5 Whole dry red chillies 10 Curry leaves to taste Salt 2 teaspoons Red chilli powder a few strands Saffron (kesar) Method Wash prawns thoroughly under running water. Slice two onions and chop one. Grind ginger and garlic to a paste. Heat two tablespoons of ghee in pan. Add green cardamoms, cloves and half the crushed black peppercorns. When they change colour, add sliced onions and tomatoes. Sauté for three to four minutes. Add one cup of water, cashewnuts and bring to a boil. Take off the heat, cool and puree in a blender. Nutrition Info Calories 270 Carbohydrates 7.4 Protein 21.7 Fat 17.2 #Cloves #Garlic #Ghee #Ginger #Onions #Salt #Tomatoes 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