Achari Jhinga Recipe is a spicy pickled prawn recipe made with Indian spices and herbs. Achari Jhinga is easy, yummy and goes well with naan, roti or rice. I have explained the recipe with step by step instructions. If you are a vegetarian don’t worry just replace the prawns with mushrooms, paneer or potatoes.
There are various version of making achari jhinga recipe. But this one is the best version and you could reduce the heat or spice as per your preference. To be honest my hubby loves achari jhinga and always requests to make this again and again.
Actually big sized prawns are used for this recipe. However if you have small prawns not to worry use them for this recipe. Achari Jhinga comes from North India is a easy dish to make and could be made with basic ingredients found in your kitchen.
If you love prawns then check out prawns masala recipe, goan prawns pulao, butter garlic pepper prawns, goan prawns curry and prawns biryani.
Let’s make step by step Achari Jhinga Recipe:
1. Marinate the prawns for 20-30 mins with all the ingredients.
2. Firstly saute onion with little oil on medium heat. Once they have hues of dark brown switch off the gas. Ground the browned onion with little water and place aside. Just ensure you don’t burn the onion.
3. Take a pan add mustard oil. Once oil is hot add cumin seed, nigella seed, fenugreek seed and mustard seed.
4. Once they crackle add dry red chilies and saute for 20 secs.
5. Add the browned onion paste. Saute for 2-3 mins.
5. Now add the tomatoes and allow to cook.
6. Time to add all powdered spices like garam masala powder, coriander seed powder, sugar and cumin seed powder
7. Once they cook and softens mash them with the help of a masher.
8. Add the mint leaves. Cook for 2 mins.
9. Put the marinated prawns and salt, mix all well. Cook for 2-3 min or until prawns are cooked. Don’t overcook the prawns else they would get firm. Once the prawns cook and gravy thickens switch off the gas.
11. Serve the Achari Jhinga hot with roti, phulkas, or rice. Garnish with coriander leaves
If you are looking for some more prawn recipes on my blog like prawns biryani, prawns fry, prawns curry,south indian prawns curry, butter garlic pepper prawn, achari prawns and goan prawns pulao.
Achari Jhinga Recipe below:
- 400 gm cleaned, de-veined big or medium sized prawns
- 1.5 tbsp ginger-garlic paste
- 1 lemon juice or 2 lime juice
- ½ t/s turmeric powder
- 2 tbsp kashmiri red chili powder
- some salt
- 2 tbsp mustard oil
- 3 onion chopped and fried until brown and then grounded to a paste
- 2 tomatoes chopped finely
- 1 t/s nigella seed (kalonji)
- 1 t/s mustard seed (rai)
- 1 t/s fennel seed (saunf)
- ½ t/s fenugreek seed (methi dana)
- 3-4 dry kashmiri red chilies
- a pinch of coriander seed powder (dhaniya)
- 7-8 mint leaves
- 1 t/s cumin seed powder
- 1 t/s garam masala powder
- 1 t/s sugar
- 2 tbsp coriander leaves chopped finely
- salt as per taste
- Marinate the prawns for 20-30 mins with all the ingredients.
- Firstly saute onion with little oil on medium heat. Once they have hues of dark brown switch off the gas. Ground the browned onion with little water and place aside. Just ensure you don't burn the onion.
- Take a pan add mustard oil. Once oil is hot add cumin seed, nigella seed, fenugreek seed and mustard seed.
- Once they crackle add dry red chilies and saute for 20 secs.
- Add the browned onion paste. Saute for 2-3 mins.
- Now add the tomatoes and allow to cook.
- Time to add all powdered spices like garam masala powder, coriander seed powder, sugar and cumin seed powder
- Once they cook and softens mash them with the help of a masher.
- Add the mint leaves. Cook for 2 mins.
- Put the marinated prawns and salt, mix all well. Cook for 2-3 min or until prawns are cooked.
- Don't overcook the prawns else they would get firm. Once the prawns cook and gravy thickens switch off the gas.
- Serve the Achari Jhinga hot with roti, phulkas, or rice. Garnish with coriander leaves.
2. The consistency for this recipe is thick but you could leave it semi dry.
3. Just make a aloo achari, baingan achari or paneer achari with this recipe.
4. Alter the spices as per your taste and preference.
5. Alternatively you could make this dish with chopped onions, however fried and brown onion paste gives a deep color and flavor to this recipe.
Rumana says
Looks nice and spicy..
maria says
Thankyou Rumana 🙂 do try them surely.
Filonila says
Today will surely try the Achari Jjinga.. Lucky I have some prawns sitting in the freezer.
Btw.there is no mention of TOMATOES IN THE RECIPE list.
However, thanks for a great recipe. I cook prawns and fish quite a lot but this is a new Twist
on the spices………ta.
maria says
Thanks for letting me know don’t know how could I skip it? do try and lemme know 🙂 have a great weekend.