Prawns (Jhinga)
ココナッツミルクの最高の恋人！スパイスを纏って赤く染まる海の宝石
Description
Large prawns like Kuruma prawns or Black Tigers. Having a plump texture and rich umami, the most popular ingredient in coconut-based curries in South India and Goa.
Classification: For Everyone,Seafood,Plump Texture
Shops selling Prawns (Jhinga)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Large prawns(shell-on or peeled)
Instructions
- Shell and devein prawns, marinate with turmeric, chili powder, lemon juice, salt.
- Add coconut milk to a fried base of onions, tomatoes, garlic-ginger, mustard seeds to make a rich soup.
- Toss marinated prawns into soup, simmer for just a few mins to avoid overcooking, remove from heat leaving plump texture.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
None
Pairing
Prawn Masala, Goan Prawn Curry, Prawn Biryani
Trivia
[Trend] 'Jhinga' in Hindi. Because the intense seafood dashi from prawns perfectly fuses with tamarind acidity or coconut milk sweetness, it's the representative 'reward curry' priced higher than chicken/mutton in Indian restaurants.
Eating tips & etiquette
[Unique Eating] Devour 'Prawn Fry'—battered with spices and rice flour and deep-fried crispy in hot oil—tail and all crunchily as the ultimate cold beer snack!
Allergen
Shrimp