Prawns Masala (Jhinga Masala)

Ingredients:

1kg small Prawns (smaller prawns in Konkan belt are called Jhinga)

2 Onions, finely chopped

2 Onions, sliced and golden browned

4tbsp Grated & dry roasted coconut  

8 Garlic cloves and 5 Garlic cloves finely chopped

2inch Ginger, chopped

2tsp Roasted sesame seeds

4tbsp fresh coriander chopped and 2tbsp fresh coriander for garnish

5 dry Kokam Petals or 2 Tomato, finely chopped

4 Green chilies cut into twos

8 Curry leafs

Pinch of Asafetida

Half tbsp Turmeric

4tbsp malvani masala or 4tbsp Kolhapuri Chutney Masala

or if using 4tbsp curry powder then add 1tsp garam masala pd

6 tbsp Oil

Salt to taste

1cup Hot water

Method:

On a high flame heat up a sauce pan to that add the 6tbsp oil

As the oil heats up add the asafetida, turmeric, green chilies, curry leafs and finely chopped garlic,

Then after minute add the onion and stir fry till the onions are lightly brown,

Know add the 5 dry Kokam Petals or 2 Tomato, finely chopped and mix well,

Then add the prawns and stir once and cover the sauce pan for 4 minutes

Till then in a blender add the 2 Onions, sliced and golden browned, 4tbsp Grated & dry roasted coconut, 8 Garlic cloves, 2inch Ginger, chopped, 2tsp Roasted sesame seeds and 4tbsp fresh coriander chopped and make a fine paste,

Add the paste and the 4tbsp malvani masala or 4tbsp Kolhapuri Chutney Masala, or if using 4tbsp curry powder then add 1tsp garam masala Pd mix well for 1 minute,

Know add the 1cup Hot Water and simmer the prawns for 2 or 3 minutes,

Remove in a serving bowl sprinkle fresh coriander,

Serve hot with Rice Bhakri (Rice Roti)