Prawns and potato cooked in yogurt (Doi Jhingri)

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Prawns and potato cooked in yogurt (Doi Jhingri)
Prawns and potato cooked in yogurt (Doi Jhingri)
Servings:2
Ready in:55 minutes
Prep. time:30 minutes
Cook time:25 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:18th August 2018
The basic ingredients for 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

Mise en place

  • Pop the prawns in a sieve and sprinkle with salt - leave to drain in a cool place for 30 minutes

Method

  1. Mix the yogurt, ginger, garlic, jaggery and powdered spices together
  2. Heat the ghee in wok and add the whole spices
  3. Stir-fry the onion for 3 or 4 minutes
  4. Add the potatoes, Kabanosy and stir fry for 5 to 10 minutes until the potatoes are almost cooked - sprinkle a little water if needed
  5. Remove from the heat and stir in the yogurt cook gently for 5 minutes
  6. Add the prawns and cook for a further 5 minutes or until the potatoes are done

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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