Jinghe ki Kadi Recipe

From Hyderabad Seafood Dishes

Prawns Kadi

• 250 gms prawns (cleaned)
• 1 small coconut, grated (extract 2 cups milk)
• 2 tsp dhania powder
• 8 cashewnuts
• 2 tsp khus khus
• 2 tsp adrak-lasan paste
• 2 tsp chilli powder
• ½ tsp haldi
• 1 tsp jeera
• 1 tsp phule chane ka atta
• 2 green chillies, slit
• Walnut sized imli (extract the pulp)
• 3 tbsp oil
• 1 onion, sliced fine
• Salt to taste

Grind the following to a fine paste: grated coconut, khus khus, cashewnuts, dhania, jeera, chilli powder and haldi.

To the jinghas apply the adrak-lasan and masala pastes. Set aside.

Heat oil and fry the sliced onion till crisp. Add the prawns and fry till oil separates. Put in the coconut milk, salt to taste and slit green chillies. Allow to simmer.

Lastly add the tamarind water and then sprinkle, chopped coriander.

Serve hot with rice.