Prawns and potato cooked in yogurt (Doi Jhingri)
This is my variation of a West Bengali recipe for cooking shrimp (prawns) in yogurt.
Here in East Anglia we have plenty of Eastern European supermarkets - some of the smoked and spicy sausages are fantastic. I thought they might go well with thes: Here goes!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 150 g prawns, peeled and deveined
- Pinch of pink sea salt
- 3 Kabanosy (180g), sliced - see notes
- 150 ml natural yogurt
- 1 tablespoon crushed ginger
- ½ teaspoon turmeric powder
- ½ teaspoon chilli powder
- 2 onions, peeled and sliced
- 1 clove of garlic, crushed
- 2 tablespoons ghee
- 1 bay leaf
- 2 green cardamom pods
- 1 stick of cinnamon
- 1 teaspoon whole fenugreek seeds
- 2 medium-sized potatoes, peeled and cubed
- 1 teaspoon jaggery
Method
- Par-boil the cubed potatoes for 10 minutes, or until beginning to soften
- Mix the yogurt, ginger, garlic, jaggery and powdered spices together
- Heat the ghee in wok and add the whole spices
- Stir-fry the onion for 3 or 4 minutes
- Add the potatoes, Kabanosy and stir fry for 10 minutes until the potatoes are just starting to crisp - sprinkle a little water if needed
- Remove from the heat and stir in the yogurt cook gently for 5 minutes
- Add the prawns and cook for a further 5 minutes
Serving suggestions
Serve with a green vegetable
Recipe source
- The India cookbook - all 1.5 kg of it!
Chef's notes
Kebanosy are Kebanos, pork spicy sausages - Morrisons also sell these in our area
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