Chingri Jhaalfarezi/ Prawn Jhaalfarezi

Prawns and shrimps are my all time favourite amongst seafood. I can try any kind of dish be it Indian or otherwise with Shrimps or Prawns. Today being Sunday I wanted to try Prawn Jhaalfarezi or Chingri Jhaalfarezi for lunch. So tasty and the unique combination of spice powder of whole red chilli, whole garam masala, shahjeera and lime juice at the end for garnish. Gives a distinctive taste.

Serves – 2 people

Preparation time – 7 mins, Cooking time-10 mins


50 gms Chingri or Prawns washed and deveined with tails on

Paste of 1 medium size onion -1” ginger

Roasted and made powder of 1/2 tsp shahjeera, 1 whole red chilli, 1/2 tsp whole garam masala

1 lime juice

1 small onion chopped fine

1/2 tsp red chilli powder

1/2 tsp turmeric powder

2 Tbsp Ghee

1/2 cup water

Salt for taste


In a non stick wok roast 1/2 tsp shahjeera or caraway seeds, 1 whole red chilli, 1/2 tsp whole garam masala (cinnamon, cloves and green cardamom) together and make a powder. Set aside. In a wok heat ghee and fry the chopped onions until golden in colour and set aside. In the same wok add red chilli powder, turmeric powder, ginger-onion paste and stir for 2-3 mins. Boil the Chingri or Prawns and add that to the spice mix and add salt and stir well until oil leaves surface. Set aside. Garnish with lime juice and chopped fried onions and the roasted spice powder. Serve hot with steamed rice and enjoy

Spice powder of roasted Whole red chilli, shahjeera, whole garam masala
Boil the Chingri or Prawns
In a wok fry the turmeric powder, red chilli powder, ginger- onion paste
Add boiled prawns
Stir well until oil leaves surface
Enjoy with steamed rice after garnishing with spice powder and lime juice and chopped fried onions

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