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.