Jinga KaliMirchi (Pepper Prawns in creamy gravy)

Jinga Kalimirchi

Pepper Prawns in Creamy gravy, Side dish for Roti or Rice

This creamy & tangy gravy goes well with Flat breads or Biryani(Rice Dishes)

Try this simple yet Tasty Jinga Kalimirchi Recipe

Ingredients:

For the MARINADE

Prawns: ½ kg

Lemon juice : 1sp

Black pepper powder: 1sp

For gravy

Tomato : 2(puree)

Onions: 2 sliced

Oil: 1sp to fry Onion

Cashewnuts: 6-8 soaked

Curd: ½ cup

For Tempering:

Oil: 2sps

Cloves: 4-5

Cinamon: ½ inch

Black pepper crushed: 2 sps

Onion:1 chopped

Ginger garlic paste: 2sps

Chili powder: 1 sp

Garnishing: Pepper powder

Method

Clean the prawns after deshelling it & devein

Marinate the prawns with lemon juice black pepper & salt

Leave it for 10 min

For the Gravy:

1^st Fry the Sliced Onions(mentioned under gravy) with 1 sp Oil till brown

Cool it & add soaked cashew, curd & blend to a fine paste

Keep this paste aside

Make tomato puree(Blend tomatoes in Blender)

Take a deep Dish(Kadai) & heat add Oil

Add all Ingredients under Tempering 1^st cloves, cinnamon

Then pepper & Onions chopped & fry then add ginger garlic paste

Then Add Tomato puree & cook 2-3 min, add Redchili powder

Add the marinated prawns & cook 2 min adjust little salt

Lastly add Onion & cahew paste & mix well cook for 5 min

Mix all together, JINGA KALIMIRCHI READY

Serve in a plate & sprinkle Crushed Black pepper for garnishing