How to make Jhinga Khaliya - Tiger prawns cooked with herbs and whole garam masala in coconut milk.

This recipe is contributed by Member marufa ariff.

Main Ingredients : Tiger prawns , Oil (ऑइल)

Cuisine : Other

Course : Gravies, Sauces and Stocks

Jhinga Khaliya Recipe Card

Jhinga Khaliya

Sauces, gravies and stock are the heart of any good dish and where all the flavour comes from. Making it correctly is half your job done. Whether you are making a biryani, a soup a chutney or a roast one of these will always play a very important role in dispensing a unique flavour and character to your final dish!

You can also find more Gravies, Sauces and Stocks recipes like Sweet And Sour Sauce, White Sauce, Yogurt and Camembert Dip, Chilli Garlic Sauce.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Jhinga Khaliya Recipe

  • Tiger prawns 20-24

  • Oil 2 tablespoons

  • Green cardamoms 2

  • Cinnamon 1/2 inch stick

  • Cloves 4

  • Onions sliced 2 medium

  • Ginger-garlic paste 1 teaspoon

  • Tomato chopped 1 large

  • Green chillies chopped 3

  • Fresh mint leaves 1/2 cup

  • Fresh coriander leaves 1/2 cup

  • Red chilli powder 2 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 2 teaspoons

  • Salt to taste

  • Coconut milk 1/2 cup


Step 1

Heat oil in a non-stick pan. Add green cardamoms, cinnamon and cloves and saute for a minute. Add onions and saute till brown in color. Add ginger-garlic paste and little water so avoid the paste sticking to the bottom.

Step 2

Add tomatoes, green chillies, mint leaves and coriander leaves and cook till oil leaves the mixture.Add red chilli powder, turmeric powder, coriander powder and salt. Add prawns and little water. Cover the pan and cook for two to three minutes.

Step 3

Add coconut milk and cook till the gravy thickens or till the prawns get cooked. Serve hot with steamed rice.