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Prawns Fry with Cashewnut Paste (Kaju Jhinga)

Course: Appetizer, Side Dish
Cuisine: Indian

Ingredients

  • 600 gms tiger prawns; deshelled and deveined
  • ¼ cup cashewnuts; soaked in warm water for atleast 15 min
  • 1 inch ginger
  • 3 medium garlic cloves
  • 1 green chilli
  • ½ tsp turmeric powder
  • 1 tsp Kashmiri chilli powder adjust to heat preferences
  • ½ tsp garam masala
  • 1 tsp kasuri methi
  • Salt to season
  • Vegetable oil enough to pan fry the prawns
  • Chaat masala for garnish
  • Lemon wedges for garnish

Instructions

  • Deshell and devein the prawns; clean well, wash and drain.
  • Blend the cashewnuts, ginger, garlic, green chilli, turmeric powder, chilli powder, garam masala and kasuri methi to prepare the marinade.
  • Place the prawns in a glass bowl, season with salt and add the marinade. Mix well to coat the prawns evenly and keep aside for atleast 1 hour (longer, if possible).
  • Heat enough vegetable oil in a pan to shallow fry the prawns.
  • Once the oil is hot enough, pan fry the prawns in batches till done.
  • Sprinkle chaat masala on the fried prawns and serve warm with lemon wedges.