Hara Jhinga (Prawns in a Green Sauce) has all the ingredients of a classic South Indian dish – prawns, coconut milk and chillies. This fresh tasting dish, particularly popular in Goa and Kerala, is quick and easy to make and the green sauce makes a great change from the usual tomato-based sauces.
What you need… • 800g prawns, shelled and deveined • 3 Teaspoons cooking oil • 0.25 teaspoon cracked pepper • 1 teapoon turmeric • 1 teaspoon chilli powder • 0.5 teaspoon salt
For the green paste • 1 onion, chopped • 1 teaspoon garlic paste • 1 teaspoon ginger paste • small handful coriander leaves, chopped • 10 mint leaves (or 1 teaspoon mint sauce) • 4 green chillies • 3 Tablespoons coconut milk
Curry on Cooking Masala Dabba Indian Spice Tin
from Curry on Cooking, Derbyshire and Spain
FREE UK P&P
Includes stainless steel masala dabba containing:
• 1 outer tin
• 1 see-through airtight lid
• 7 smaller spice containers inside the masala dabba Indian spice tin
• 1 spice spoon
How you make it… 1. Mix all the ingredients for the green paste in a blender to form a smooth paste. 2. Heat the oil in a pan to a medium heat. Add the prawns, sprinkle the pepper over them using a pepper grinder, and fry the prawns until they turn pink (about 2 minutes). 3. Add the green paste and cook through for 1 minute. 4. Add the turmeric, chilli powder and salt, mix well and cook until the prawns are cooked. Add a little water if necessary but the dish is dryish so the prawns should be coated in the sauce not swimming in it.