Jhinga Dum Saunfiya (Fennel-flavoured prawns)

Jhinga Dum Saunfiya (Fennel-flavoured prawns)

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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.
Servings: 4
Calories: 172


  • 12 Prawns deveined, shelled
  • 1 tbsp Butter
  • 25 g Fennel moti saunf
  • 2 tsp Garlic lasan, chopped
  • 1 tsp Ginger adrak chopped
  • 5 Green chillies deseeded, chopped
  • 5 tsp Brown onion paste
  • 2 tbsp Lemon nimbu juice
  • Salt to taste
  • 5 tsp Aniseed saunf, broiled, pounded
  • 3 1/2 floz Cream
  • 3 1/2 oz Yoghurt dahi


  • 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.
  • 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.
  • Remove from oven. Transfer onto a serving platter and serve immediately accompanied by steamed rice.
Calories: 172 kcal
Carbohydrates: 11 g
Protein: 3 g
Fat: 14g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 51 mg
Sodium: 242 mg
Potassium: 172 mg
Fiber: 3 g
Sugar: 3 g
Vitamin A: 511 IU
Vitamin C: 15 mg
Calcium: 85 mg
Iron: 1 mg
Cuisine Indian
Ingredients Fish & Seafood
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