Jinghe ka Korma Dish

From Hyderabad Seafood Dishes

Jinghe ka Korma Recipe

• 2 cups shelled prawns
• 1 cup beaten curd
• A handful of cashewnuts
• 2 tsp til
• 2 tsp khus khus
• 6 green chillies, slit lengthwise
• 1 tsp adrak-lasan paste
• 1 tsp garam masala
• A handful of kothmir, chopped
• 3 tbsp oil
• ½ tsp haldi
• Salt to taste

Grind the following to a fine paste: cashewnuts, til, khus khus and chopped kothmir.

To the shelled prawns add the beaten curd, adrak-lasan paste, haldi and slit green chillies and mix well. Set aside.

Heat oil and fry the cashewnut paste till the oil separates.

Add the jinghas along with curd and salt to taste. Cook till rich gravy remains.

Sprinkle with garam masala.

Serve hot.