Name: Tawa Jhinga... recipe by Zeenath Fathima at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 7
Ingredients: Fresh prawns 1 kg; Oil 2 tablespoon; Butter 2 tablespoon; Salt to taste; Turmeric 1/2 teaspoon; Onions sliced 3; Chilli garlic sauce 1 tablespoon; Ginger garlic green chilli paste 1 tablespoon ( I add few green chillies to the fresh ginger garlic paste that i make at home, this way it looks and smells good and can be used in variety of dishes); Garam masala powder 1 teaspoon; Tomato paste 2 tablespoon or fresh tomatoes ripe ones 2; Cubed pepper (tailed pepper) powder 1 teaspoon; Cumin powder 1 tablespoon; Coriander leaves for garnishing 1/2 cup

ABOUT Tawa Jhinga... RECIPE

An absolutely lip smacking dish that is a permanent feature on my weekend menu in winters. This goes very well with a steaming hot plate of rice or even parathas or puris or plain chapatis too. The colour also is so inviting, you will just fall in love with this.

Ingredients Serving: 7

Fresh prawns 1 kg
Oil 2 tablespoon
Butter 2 tablespoon
Salt to taste
Turmeric 1/2 teaspoon
Onions sliced 3
Chilli garlic sauce 1 tablespoon
Ginger garlic green chilli paste 1 tablespoon ( I add few green chillies to the fresh ginger garlic paste that i make at home, this way it looks and smells good and can be used in variety of dishes)
Garam masala powder 1 teaspoon
Tomato paste 2 tablespoon or fresh tomatoes ripe ones 2
Cubed pepper (tailed pepper) powder 1 teaspoon
Cumin powder 1 tablespoon
Coriander leaves for garnishing 1/2 cup

Instructions

Wash and de vien the prawns.
Keep aside to drain completely.
In the meantime, heat a pan, add oil and butter both.
Now add the onions first.
Saute them for a minute or two.
Then add the ginger garlic chilli paste.
Add the cumin powder and the chilli garlic sauce.
Cover and cook until 10 minutes.
After 10 minutes add the tomato paste and adjust salt proportion too.
Cover and cook again for 15 minutes without adding any water.
After about 25 minutes of cooking, it will be done perfectly well.
Add garam masala and mix well.
Garnish with coriander leaves.
Serve hot because it is tawa jhinga. It should go from the tawa, straight onto the serving plate.

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