vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Dahi Jihinga Curry - Prawn In Mustard Curd Curry

LIVER AND DILL LEAVES CURRY

Liver And Dill Leaves Curry

Liver with dill leaf is a wonderful preparation with exotic and mouth-watering flavours f...

Chat Pata Beans

Chat Pata Beans

Chatpata beans made with broad beans has a nice tangy taste, slightly spicy and a nutty f...

Aloo Makhana Curry

Aloo Makhana Curry

Aloo makhana curry is a yummy North Indian style gravy recipe prepared using Phool makhan...

GONGURA EGG CURRY

Gongura Egg Curry

Gongura egg curry is a popular south Indian dish which is commonly known as Guddu. Tastes...

Aloo drumstick

Aloo Drumstick

The goodness of drumstick leaves combined with our humle potatoes to make a excellent com...

BUDAMKAYA LEMON CUCUMBER DAL

Budamkaya Lemon Cucumber Dal

The cucumber dal is a type of dal cooked with yellow lentils and Indian cucumber. Andhra ...

Dahi Jihinga Curry - Prawn In Mustard Curd Curry Recipe, Sadari Sabji, How To Make Dahi Jihinga Curry - Prawn In Mustard Curd Curry Recipe

Prawns cooked in mustard oil and further simmered in curd is a Bengali influenced dish and goes very well with rice and roti.

About Recipe

Royallu koora, Eral Kuzhambu, Chingri torkari

How to make Dahi jihinga Curry - Prawn in Mustard Curd Curry

(18 ratings)
8 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
Dahi jihinga Curry - Prawn in Mustard Curd Curry
Author : Vahchef
Main Ingredient : Shrimp
Servings : 4 persons
Published date : July 28, 2018


Ingredients used in Dahi jihinga Curry - Prawn in Mustard Curd Curry
• Tiger prawns - 250 grams.
• Mustard paste - 1 tea spoon.
• Garam masala powder - 1 tea spoon.
• Coriander powder - 1 cup.
• Cumin powder - 1 tea spoon.
• Chili powder - 1 cup.
• Turmeric powder - 1 tea spoon.
• Ginger garlic paste - 1 tablespoon.
• Salt - to taste.
• Tomatoes (chopped) - 1 kg.
• Onions (chopped) - 1 kg.
• Curry leaves - 2 springs.
• Pepper (crushed) - 1/2 tea spoon.
• Yogurt / curd - 1/4 cup.
• Butter - 1 tablespoon.
• Lemon slices - 4 slice.
• Oil - 2 tablespoons.
Method:

Preparation of Onion and Tomato Gravy:

  • Heat oil in a pressure cooker, add chopped onions, salt, saute it
  • Then add ginger garlic paste, chopped tomatoes, turmeric powder, chili powder, cumin powder, coriander powder, mix this and let it cook with closed lid for 15 to 20 minutes on a slow flame (6 to 7 whistles).

Preparation of Prawns Gravy:

  • Heat butter in a pan, add tiger prawns and saute it.
  • Then add mustard paste, above prepared 2 tablespoons of onion and tomato gravy, curry leaves, crush pepper and mix it.
  • Add yogurt, salt, garam masala powder to the same pan, mix this and cook it for 3 minutes on a slow flame.
  • At last, add lemon slices and mix it, then switch off the flame.





Cooking with images Sadari Rassa , Shrimp rasdar, Sigadi saaru







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Paresh Desai Posted on Sun Jul 21 2013

First one to watch this. FUN-Tastic. :-)

Reply 0 - Replies
profile image

Paresh Desai Posted on Sun Jul 21 2013

I meant comment on this.

Reply 0 - Replies
profile image

domdomdidity Posted on Sun Jul 21 2013

VanChef, just how spicy is this dish, man it looks great but so much chili, I'm tempted!!!!

Reply 0 - Replies
profile image

denettra Posted on Sun Jul 21 2013

i am soooooooooo making this!!

Reply 0 - Replies
profile image

sankha mukherjee Posted on Mon Jul 22 2013

This must be super delicious.

Reply 0 - Replies
profile image

sema rai Posted on Wed Jul 31 2013

awesome dish

Reply 0 - Replies
profile image

Varun Rokzz Posted on Fri Dec 20 2013

yeah baby!!!!!!?

Reply 0 - Replies
profile image

Tarique Anawar Posted on Sun Apr 26 2015

Hi Sanjay, Today I prepared this... my preparation looked exact same, only thing is with tomato and yogurt my gravy become little sour... so added little bit sugar. The preparation was Delicious none the less!?

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter