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.

SAOJI JHINGA MASALA

Ingredients

20-25 large prawns, unpeeled, deveined and head trimmed
½ tsp turmeric powder
½ tsp red chilli powder
1 tbsp 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 stick
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 tsp poppy seeds
2 medium onions, chopped
Salt to taste
1½ tbsps ginger-garlic-green chilli paste
1 tbsp red chilli powder
½ tsp turmeric powder
1½ tbsps kala masala
2-3 tbsps chopped fresh coriander leaves + for garnish
½ lemon
Steamed rice to serve

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. Heat oil in a pan. Add garlic cloves, ginger and onions and mix well. Add salt, mix and cook till translucent.
3. Add cinnamon stick, bay leaves, star anise, black cardamom, cloves, black peppercorns, stone flower and dried coconut and mix well. Cook till golden.
4. Add dried red chilies and poppy seeds and mix well. Cook for 1 minute. Transfer on to 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 an absorbent paper.
6. Heat oil in a pan, add onion, salt and sauté till golden brown, add 1 ½ tbsps ginger garlic green chili paste. Sauté on high heat for 1-2 mins, add prepared paste, and sauté cook till oil separates.
7. Add 1 tbsp red chili powder, ½ tsp turmeric powder and mix well. Add 1 ½ cups of water mix well. Cover and cook for 3-4 minutes. Add 1 ½ tbsps kala Masala, mix well add fried prawns and mix well
8. 2-3 tbsps fresh coriander leaves chopped, half juice of lemon and mix well. Serve with steam rice and garnish chopped coriander.

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