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Wednesday, December 12, 2012,2:30 AM by
Ponmathi Srilekha.S

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BHUNAY HUWAY JHINGAY

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the oil in a heavy-based saucepan and fry the onions over a medium heat until golden brown ,
  • Remove from the heat and use a slotted spoon, remove the onions while leaving the oil in the saucepan.
  • Place the onions in a food processor and process for about 20 seconds.
  • Put the paste back into the saucepan and return it to the heat.
  • Now add the spice paste (with tomato puree and spices) and stir-fry, adding the green chillies and fresh coriander.
  • Add the prawns and continue stirring for about 2 minutes. Lower the heat and add the cream, cover,until the prawns are cooked and well coated with the spices.
  • Serve garnished with more fresh coriander.

INGREDIENTS

  • 1 teaspoon chilli powder 
  • 1 teaspoon crushed garlic 
  • 1 teaspoon ginger root, diced and crushed 
  • 1 teaspoon salt
  • ½ teaspoon ground coriander 
  • ½ teaspoon ground cumin 
  • 1 tablespoon tomato puree
  • 4 tablespoons Cooking oil
  • 2 medium onions, peeled and sliced
  • 2 chopped green chillies
  • 3 tablespoons chopped fresh coriander, plus extra to garnish
  • 14 king prawns, shelled, or 350 grams small peeled prawns
  • 2 tablespoons fresh single cream

106 comments for “Bhunay Huway Jhingay”

  • Posted Saturday, February 11, 2023 at 7:03:55 AM

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