Jhingey Tamatar

Jhingey Tamatar (Prawns in Tomato Curry) is a flavorful coastal delicacy where juicy prawns are marinated in spices and cooked in a rich, tangy tomato gravy. This dish combines the warmth of Indian spices with the freshness of seafood — perfect to serve with steamed rice or chapatis.

Ingredients

For the Marinade:

• 1/2 kg prawns (cleaned and deveined)
• 1/4 tsp turmeric powder
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tbsp lemon juice
• Salt to taste

For the Gravy:

• 1/2 cup oil
• 6 dry red chillies
• 1/4 tsp fenugreek seeds
• 6 garlic cloves
• 1/4 tsp mustard seeds
• 2 sliced onions
• 1/2 tsp cumin powder
• 6 green chillies (made into paste)
• 2 cups tomato puree
• 1 tsp sugar (dissolved in 1 tbsp water)
• 1/2 tsp cumin seeds
• Salt to taste
• Water as required

Instructions

1. Marinate the Prawns

   • Combine turmeric powder, ginger paste, garlic paste, salt, and lemon juice in a bowl.
   • Rub this mixture thoroughly over the prawns, ensuring each one is well coated.
   • Cover and let the prawns marinate for at least 1 hour to absorb all flavors.

2. Prepare the Spice Base

   • Heat oil in a deep pan over medium flame.
   • Add dry red chillies, fenugreek seeds, garlic cloves, and mustard seeds.
   • Fry until the spices turn slightly dark and release a rich aroma.
   • Tip: Lower the flame as needed to avoid burning the spices.

3. Sauté the Onions and Spices

   • Add the sliced onions to the pan.
   • Fry until they turn golden brown and caramelized.
   • Sprinkle cumin powder, mix well, and cook for a few seconds.

4. Cook the Prawns

   • Add the marinated prawns into the onion mixture.
   • Stir-fry for a few minutes until prawns start to change color.
   • Add green chilli paste and mix thoroughly to combine flavors.

5. Add Tomato Puree

   • Pour in the tomato puree, stirring continuously.
   • Cook on low flame until:
     • The tomato puree thickens, and
     • Oil starts to separate from the sides of the pan.
   • This step ensures the raw flavor of tomatoes is cooked out.

6. Adjust the Seasoning

   • Add sugar dissolved in water and salt to the curry.
   • Stir well and allow the mixture to simmer for a few more minutes.
   • Adjust consistency by adding a little water, if needed.

7. Temper the Gravy

   • In a separate small pan, heat 1 tablespoon of oil taken from the cooked gravy.
   • Add cumin seeds and fry until they are just brown and aromatic.
   • Pour this tempering (tadka) back into the main gravy and stir gently.

8. Serve

   • Once the curry is well blended, remove from heat.
   • Serve hot with steamed rice or chapatis.
   • Garnish with a few coriander leaves, if desired.