Jhinga Dum Saunfiya (Fennel-flavoured prawns) recipe
information
Brown onion paste - Fry sliced onions on medium heat till brown. Drain the excess oil and allow to cool. Process until pulped (using very little water, if required). Refrigerate in an airtight container.
ingredients
12 Prawns, deveined, shelled
1 tbsp (20 g) Butter
25 g Fennel (moti saunf)
2 tsp (12 g) Garlic (lasan), chopped
1 tsp (6 g) Ginger (adrak) chopped
5 Green chillies, deseeded, chopped
5 tsp (30 g) 1 oz Brown onion paste
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
Salt to taste 5 tsp (10 g) Aniseed (saunf), broiled, pounded
1/2 cup (100 ml) 3 1/2 fl oz Cream
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
1 tbsp (20 g) Butter
25 g Fennel (moti saunf)
2 tsp (12 g) Garlic (lasan), chopped
1 tsp (6 g) Ginger (adrak) chopped
5 Green chillies, deseeded, chopped
5 tsp (30 g) 1 oz Brown onion paste
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
Salt to taste 5 tsp (10 g) Aniseed (saunf), broiled, pounded
1/2 cup (100 ml) 3 1/2 fl oz Cream
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
method
1. Heat the butter in a pan; saute the fennel for a few seconds. Add garlic, ginger, green chillies, and onion paste. Stir-fry for a few minutes. Add the remaining ingredients and cook for 5-7 minutes. Remove from heat.
2. Place the prawns in an ovenproof dish. Spread the prepared mixture on top. Cover the dish tightly and cook in a preheated oven (180°C (350°F)) for 15 minutes.
3. Remove from oven. Transfer onto a serving platter and serve immediately accompanied by steamed rice.
2. Place the prawns in an ovenproof dish. Spread the prepared mixture on top. Cover the dish tightly and cook in a preheated oven (180°C (350°F)) for 15 minutes.
3. Remove from oven. Transfer onto a serving platter and serve immediately accompanied by steamed rice.
serving amount
serves: 4
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