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How to cook… Hara Jhinga

Serves 4 as a main dish

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



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.

CHEF’S TIP If you like your curries with a more more sauce, add more coconut milk but be aware you will lose the green colour.

If you like this you should try our
Roasted Sweet Potatoes (Bhundi Shakarkandi)
Medium Chicken Curry
Chicken Madras
Chicken Vindaloo
Chicken Bhoona