Saoji Jhinga Masala

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As hot as the temperature of Nagpur, this Saoji Jhinga Masala gets its fieriness from the special paste it is cooked in. Best served with plain steamed rice. Eat it once and be assured the taste will linger on.

Ingredients

• 20-25 large prawns, unpeeled, deveined and head trimmed
• ½ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• 1 tablespoon ginger-garlic paste
• Salt to taste
• ½ lemon
• Oil for deep frying
• Masala paste
• ¼ cup oil
• 10-12 garlic cloves
• 2 inch ginger, sliced
• 2 large onions, sliced
• Salt to taste
• 1 inch cinnamon
• 2-3 bay leaves
• 1 star anise
• 1 black cardamom
• 4-5 cloves
• 4-5 green cardamoms
• 8-10 black peppercorns
• A small piece of stone flower (dagad phool)
• ¾ cup grated dried coconut
• 2-3 Kashmiri dried red chillies
• 1 teaspoon poppy seeds
• Gravy
• 3-4 tablespoons oil
• 2 medium onions, finely chopped
• Salt to taste
• 1½ tablespoons ginger-garlic-green chilli paste
• 1½ teaspoons red chilli powder
• ½ teaspoon turmeric powder
• 1½ tablespoons kala masala
• 2-3 tablespoons chopped fresh coriander leaves + for garnish
• ½ lemon
• To serve
• Steamed rice as required
• 1 small onion, cut into quarters
• Light green chillies as required

Method

1. Take prawns in a large bowl, add turmeric powder, red chilli powder, ginger-garlic paste, salt and squeeze the juice of lemon and mix well. Set aside to marinate for 10-15 minutes.
2. To make masala paste, heat oil in a pan, add garlic, ginger and onions and mix well. Add salt, mix and saute till translucent.
3. Add cinnamon, bay leaves, star anise, black cardamom, cloves, green cardamoms, black peppercorns, stone flower and dried coconut, mix well and saute till golden brown.
4. Add dried red chillies and poppy seeds, mix well and saute for 1 minute. Transfer the spices onto a plate and allow to cool.
5. Heat sufficient oil in a kadai. Gently slide in the prawns and deep-fry till golden. Drain on absorbent paper.
6. Transfer the cooled roasted spices into a mixer jar, add 1 cup water and grind to a fine paste.
7. To make the gravy, heat oil in a deep pan. Add onions and salt, mix and sauté till golden brown.
8. Add ginger-garlic-green chilli paste, mix and sauté on high heat for 1-2 minutes.
9. Add the ground paste, mix and saute till oil separates.
10. Add red chilli powder and turmeric powder and mix well. Add 2 cups water and mix, cover and cook for 6-8 minutes.
11. Add kala masala, mix and cook for 2-3 minutes. Add the fried prawns and mix well.
12. Add coriander leaves, squeeze the juice of lemon directly into it, mix and cook for few minutes.
13. Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice, onion wedges and green chillies.

Equipment

• Forza 24 cm Cast-iron Kadhai — Buy