How to make Kala Jhinga -

Deep fried prawns sprinkled with roasted spice powder and black pepper powder.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Prawns (kolambi/jhinga),

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Kala Jhinga checkout Garlic And Hazelnut Crusted Prawns, Fish Pie, Chao Tom, Fried Prawn Balls . You can also find more Snacks and Starters recipes like Sausage Sandwich Healthy Chicken Burger Benne Dosa - SK Khazana Eggs Benedict

Kala Jhinga

Kala Jhinga Recipe Card


Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kala Jhinga Recipe

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

  • Coriander seeds 1 tablespoon

  • Cumin seeds 2 teaspoons

  • Cloves 6-8

  • Black peppercorns 1 tablespoon

  • Cinnamon 1 inch stick

  • Salt to taste

  • Oil 1 tablespoon

  • Ginger-garlic paste 1 tablespoon

  • Tamarind paste 1 tablespoon

  • Black pepper powder 1/2 teaspoon

  • Green capsicum Few thin s


Step 1

Heat a non-stick pan, add coriander seeds, cumin seeds, cloves, peppercorns, cinnamon and dry roast till brown.

Step 2

Add salt to the prawns and mix well. Cool the roasted spices, put into a mixer jar and grind to a powder.

Step 3

Heat sufficient oil in kadai and deep fry the prawns till done.

Step 4

Heat 1 tbsp oil in another non-stick pan. Add ginger-garlic paste and tamarind paste and saute for 1 minute.

Step 5

Drain prawns and add and mix well. Sprinkle the roasted spice powder, black pepper powder and adjust salt. Mix well.

Step 6

Transfer into a serving dish, garnish with a few thin strips of green capsicum and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.