Sukkha Jheenga (Dry Prawns) Recipe

Cooking Directions

• STEP 1.Clean and devein the prawns, then marinate them with spices, ginger-garlic paste, and lemon juice.
• STEP 2.Heat oil in a pan and add mustard seeds, curry leaves, and dried red chilies.
• STEP 3.Add the marinated prawns and cook until they turn crispy and golden brown.
• STEP 4.Garnish with fresh coriander leaves and serve hot as an appetizer or with steamed rice.

Cooking Tips

• Make sure to clean and devein the prawns properly before marinating them.
• Adjust the amount of spices and chilies according to your taste preference.
• For extra flavor, you can add a pinch of garam masala powder to the dish.

Storage and Serving

• Sukkha Jheenga can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Sukkha Jheenga as an appetizer with mint chutney or as a main course with steamed rice or Indian breads.