Bihar's flavours are inexhaustible, leaving anyone wanting for more. One of those dishes is the prawn (jhinga ) curry. A tour of the state would be incomplete without trying it.
Bihar is considered the land of sacred soil that produced the first crop ever. It is where the roots of civilization were discovered. Apart from its historical significance, the agriculturally rich state is known for the most treasured and authentic Indian recipes. A few of its culinary delicacies date back over 2000 years. It won't be an exaggeration to state that Bihar's divine food is an extension of its indigenous history. For a gourmand or a food explorer, this state is a paradise. Its flavours are inexhaustible, leaving anyone wanting more. One of those dishes is the prawn (jhinga ) curry. A tour of the state would be incomplete without trying it. If you can't visit in person, here is a way to bring this fare to your kitchen. Just follow this simple recipe.
How To Clean Prawns?
1. To begin, wash the prawns in cold water to remove any foul odours. Wash them gently. Avoid using warm water, as this can ruin their texture.
2. Drain the water, place the prawns on a chopping board, and cut the prawns' heads and tails with a sharp knife.
3. Then, using your hands, remove the prawn shells. Use the sides of a clean knife to remove the greenish and yellowish veins. You can do this by cutting a slit around the prawn's curve.
4. Discard the legs.
5. Rinse the prawns in cold water, drain, and pat dry before cooking.
● 500g of prawns
● 1 cup of finely chopped onions
● 1 tsp of ginger paste
● 1 tbsp of garlic paste
● 1/2 cup of chopped tomatoes
● 1/4 tsp of turmeric powder
● 1 tsp of chilli powder
● 1 tsp of garam masala powder
● 1 tsp coriander powder
● 2 bay leaves
● 1⁄2 Piece of cardamom
● A slice of cinnamon
● 2 tbsp of curd
● 3 tbsp of mustard oil
● Namak (salt) as desired
● For garnishing, chopped coriander leaves
1. Devein and clean the prawns.
2. Apply turmeric powder and salt.
3. Over medium heat, warm the oil in a pan.
4. Add the cinnamon, cardamom, and bay leaves and stir for about 30 seconds.
5. Add the onions and cook until they turn light brown.
6. Add the ginger-garlic paste and stir it into the rest of the mixture.
7. Add coriander, chilli powder, turmeric powder, and tomatoes and cook for 5-7 minutes.
8. Now add the curd and cook for another 5-7 minutes.
9. Blend in the hot spices and marinated prawns and cook until the oil separates.
10. Add 2 cups of water and cook covered for 8-10 minutes.
11. Top with coriander leaves and serve with paratha or rice.