Theekha Jheenga

Shrimps                       200gms
Oil                               30ml
Cumin                          2gms
Coriander seeds           2gms
Cardamom (green)       1nos
Clove                          2nos
Cinnamon                    ½ inch
Mustard seeds             1gm
Onion                          100gms
Tomatoes                     125gms
Ginger-garlic paste        20gms
Red chili paste              5gms
Raw mango                  10gms
Fish stock/water           150ml
Turmeric                      1gm
Lime juice                    15ml
Coriander leaves           10gms
Salt                               to taste

Fine chop onions. Half tomatoes deseed and finely chop tomatoes and mango separately. Shell and devein shrimps. Wash and dry on a cloth. Apply a pinch of turmeric, salt, peppercorns. Keep aside. Heat oil in a pan, crackle the whole spice. Add onions and shallow fry, until golden. Add ginger-garlic paste and mangoes. Add in tomatoes, salt and stir for about 10minutes, mashing with a wooden spoon. Cook until oil separates. Add in chili paste and stock and cook of about 10minutes. Add in the prawns, and half of chopped coriander leaves. Cook for about 5 minutes.
Finish off by adding in lime juice and serve hot with bread garnished with coriander leaves.

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