Name: Jhal jhal Chingri Bharta/ Minced Prawn spicy bharta recipe by Tulika Biswas at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 500 gms of clean prawns.; 3 big onions chopped.; 4 green chillis chopped.; 1 inch of ginger and 5 cloves of garlic chopped.; 1 teaspoon each cumin and corriander powder.; 1 tablespoon of cumin seeds and 2 whole red chilli for tempering.; 1 teaspoon each of red chilli powder and haldi powder.; Lemon juice 1 tablespoon.; Chopped mint leaves and fresh corriander leaves.; Mustard oil for cooking around 5 tablespoons.; Salt to taste.; Small cubes of potato is optional.

ABOUT Jhal jhal Chingri Bharta/ Minced Prawn spicy bharta RECIPE

I had learnt this recipe from a househelp of mine. She told me that they usually had a plateful of rice with little bit of spicy prawn bharta, it tastes so good. Minced prawns are best eaten with hot plain rice and also a good source of protein.

Ingredients Serving: 4

500 gms of clean prawns.
3 big onions chopped.
4 green chillis chopped.
1 inch of ginger and 5 cloves of garlic chopped.
1 teaspoon each cumin and corriander powder.
1 tablespoon of cumin seeds and 2 whole red chilli for tempering.
1 teaspoon each of red chilli powder and haldi powder.
Lemon juice 1 tablespoon.
Chopped mint leaves and fresh corriander leaves.
Mustard oil for cooking around 5 tablespoons.
Salt to taste.
Small cubes of potato is optional.

Instructions

In a food processor take the prawns and 1 big onion and 2 green chillis and make a mince of all the things.
Take a wok and put mustard oil.
Add cumin and wait till it splutters and put the chopped onions and fry it.
Then add the chopped ginger, garlic and green chilli.
Fry them till it's brown. Then add the minced prawns.
Mix them all together nicely and cook them in a low flame.
Add the cumin , corriander powder and pepper powder.
Put red chilli powder and and turmeric powder and toss them well.
Add salt as per your taste.
If required add 1 tablespoon more of mustard oil.
Finish it by adding the chopped mint leaves and fresh corriander leaves.
Squeeze lemon juice and serve hot with rice.

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