Saunfiya Jhinga (Fennel-flavoured prawns)

Saunfiya Jhinga (Fennel-flavoured prawns)

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Servings: 4
Calories: 164

Ingredients
 

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

Instructions

  • Heat the butter in a pan and saute the fennel seeds for a few seconds.
  • Add garlic, green chillies, and onion paste. Stir-fry for a few minutes.
  • Mix in all the other ingredients and cook for 5 - 10 minutes. Remove from heat.
  • Place the prawns in an ovenproof dish; pour the prepared mixture on top. Cover the dish tightly and cook in a preheated (180°C (350°F)) oven for 15 - 20 minutes.
  • Remove from the oven. Transfer into a serving platter and serve immediately accompanied by steamed rice.
Calories: 164 kcal
Carbohydrates: 10 g
Protein: 3 g
Fat: 13g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 51 mg
Sodium: 240 mg
Potassium: 125 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 498 IU
Vitamin C: 14 mg
Calcium: 69 mg
Iron: 1 mg
Cuisine Indian
Ingredients Fish & Seafood
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