Achari Jhinga Recipe, How to make Achari Jhinga Recipe|Prawns Recipes
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Recipe type: Main, Side
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
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.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
For Marination:
  • 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
For the gravy:
  • 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
How to make the 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.
  6. Now add the tomatoes and allow to cook.
  7. Time to add all powdered spices like garam masala powder, coriander seed powder, sugar and cumin seed powder
  8. Once they cook and softens mash them with the help of a masher.
  9. Add the mint leaves. Cook for 2 mins.
  10. Put the marinated prawns and salt, mix all well. Cook for 2-3 min or until prawns are cooked.
  11. Don't overcook the prawns else they would get firm. Once the prawns cook and gravy thickens switch off the gas.
  12. Serve the Achari Jhinga hot with roti, phulkas, or rice. Garnish with coriander leaves.
Notes
1. Don't overcook the prawns else they would taste rubbery and not good.
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.
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/achari-jhinga-recipe/