Name: Badshahi Jhinga recipe by Sayan Majumder at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3
Ingredients: For marination: 10-12 tiger prawns; 1 teasp Ajwan; 2 tbsp Kasuri methi; Salt to taste; 1 tbsp ginger garlic paste; For Gravy: 2 tbsp Ghee; 4 green cardamoms; 1/2 inch Cinnamon stick; 1 bay leaf; 1 tbsp ginger and garlic paste; 1 cup Boiled onion paste; 1tbsp Cashew nut paste; 1 cup stock water; Salt to taste; Pinch of sugar; 1TBSP GREEN CHILLI PASTE; 2TBSP CREAM; 1/2 cup Mawa(khoya kheer); few saffron strands mixed in 3 tbsp milk; oil

ABOUT Badshahi Jhinga RECIPE

Prawn in rich gravy of my style

Ingredients Serving: 3

For marination: 10-12 tiger prawns
1 teasp Ajwan
2 tbsp Kasuri methi
Salt to taste
1 tbsp ginger garlic paste
For Gravy: 2 tbsp Ghee
4 green cardamoms
1/2 inch Cinnamon stick
1 bay leaf
1 tbsp ginger and garlic paste
1 cup Boiled onion paste
1tbsp Cashew nut paste
1 cup stock water
Salt to taste
Pinch of sugar
1TBSP GREEN CHILLI PASTE
2TBSP CREAM
1/2 cup Mawa(khoya kheer)
few saffron strands mixed in 3 tbsp milk
oil

Instructions

Marinate the Prawns with ajwan,Kasuri methi,salt,ginger garlic paste and keep aside for 30 mins.
Heat up oil in a kadhai.Then fry the prawns.
Heat up ghee in kadhai.Add bay leaf,cardamom,cinnamon stick and fry a little.
Add ginger garlic paste.Pour boiled onion paste and cook well.
Add cashew nut paste and saute well.
Add stock water.
Add salt,sugar and green chilli paste.Cook well.
Pour fresh cream and khoya.Stir well.
Add saffron mixed milk from top.
Serve hot.

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