Tuesday, 11 October 2016

Jhinga Papayta ~ Spicy Prawns and Potatoes

Jhinga Papayta ~ Spicy Prawn and Potatoes

Potatoes and Prawns are both favourites and the combination of both is hard to beat for most who love Parsi Food. There are many ways of making this dish and it will be as spicy as you would like it to be.




1 kg Prawns, with or without shells, washed and patted dry
1 kg potaotes, peeled and diced, washed and patted dry

2 stalks of fresh curry leaves
2 whole green chillies

Mix together
2 tbsp oil
1 tsp salt
2 tsp crushed whole red chillies
1/4 tsp turmeric
1 tsp ground cumin
1 tsp ground corriander seeds
1 tsp crushed garlic
1 tsp crushed ginger
pinch of sugar

Halve the marinade and marinate the prawns and potatoes  in separate bowls. 
Add curry leaves and green chillies to the prawns. Leave for an hour or up to 24 hours in the fridge. Bring to room temperature before starting to cook.

Heat a skillet with a few drops of oil and add the potatoes. Cook them on a high heat, tossing them around until lightly browned. Add a few tablespoons of fresh water, lower the heat, cover and cook for 30 minutes until cooked through.
Keep aside in a serving bowl.
In the same skillet add a few more drops of oil and add the prawns. It is best not to crowd the pan, instead add a few at a time cooking it on a high flame until just cooked through.
It will take 3 to 5 minutes per batch.
Keep squeezing fresh lemon juice over the prawns as it cooks through and you add it to the bowl of  cooked potatoes. Once all the prawns are done give it one last toss into the skillet or the bowl. garnish with  fresh corriander and serve.

Tips

Prawns can be of whatever size you enjoy. If they are with shells choose the medium sized ones as it is simpler to clean at the table.
There is good flavour in shells but not favoured by many to eat at the table.
It is a personal preference.

Keeping it dry or slightly wet is another preference. 

Optionally add 1/2 cup of finely chopped fried onion while you cook the potatoes. This makes the "gravy". 


For more Parsi Food recipes click 
The Art of Parsi Cooking; reviving an ancient cuisine 
and 
Niloufer's Kitchen : Quick and Easy



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