Bhoona Jhinga (dry masala prawns)

Bhuna Jhinga (dry masala prawns)

Category: Main meal | Serves: 5

Prep time: 5 minutes | Cooking time: 10 minutes


450g/1 lb fresh or frozen large prawns

2 teaspoons rapeseed oil

1 teaspoon cumin seeds

1 small onion, chopped

4-5 garlic cloves, finely chopped

1-2 green chillies, thinly sliced 

1 tablespoon coriander leaves, finely chopped

1 teaspoon cumin coriander powder

1 tablespoon low-fat natural yoghurt

  1. Shell the prawns and remove the fine digestive cord from their back. Wash with water.
  2. Heat the oil in a pan, add the cumin and onion and cook until the onion is soft and just brown at the edges.
  3. Add the garlic and chillies and half the chopped coriander and cook for 1 minute.
  4. Add the prawns, cumin coriander powder, yoghurt and a little water if necessary and simmer for 5 minutes or until the prawns are cooked.
  5. Serve immediately, garnished with the remaining coriander.

Cook's tips

  • For a stronger curry flavour, add 1 teaspoon of finely grated fresh ginger and 1 teaspoon of crushed green chillies.

Nutritional information

Bhoona Jhinga