Recipe for Jhinga Durbari
What is unique about Jhinga Durbari?
A traditional spicy starter consisting of prawns coated in a batter of green chilies and ginger garlic paste that are fried to perfection imparting an incredibly crispy texture to this mouth-watering delicacy
Jhinga in India is referred to Prawns, and Darbari refers to courtiers or people in Darbar Hall.
This is a very simple to make recipe, and you will relish it as much as we do.
Ingredients for Jhinga Durbari
Prawns – 500 gms, medium sized
Turmeric – 1/4 teaspoon
Vinegar – 1 teaspoon
Red chilli powder – 1 teaspoon
Salt to taste
Ginger garlic paste – 1-2 tablespoon
Green chillies – 10-12 , finely chopped
Garam Masala Powder – 1/2 teaspoon
Corinder Powder – 1/2 teaspoon
Vegetable oil – 1 cup (for deep frying)
Cornflour – 1/2 a tablespoon
Plain flour – 1/2 a tablespoon
Lemon juice – 2 teaspoons
Coriander -finely chopped, 1/2 a cup
Sprint Onions – 1 cup (chopped)
Salad Leaves
Method
Wash and soak the prawns in water adding a pinch of turmeric and a teaspoon of vinegar
Soak for (about 10 minutes and thereafter rinse the prawns with fresh water
Dry out the excess water from the prawns using a tissue cloth
In a medium-sized bowl prepare the marinade by mixing together the ginger- garlic paste, salt, chilli powder, cornflour, plain flour, green chillies, coriander and lemon juice
Now add in the prawns and gently rub the marinade onto the prawns coating them uniformly with the batter
The marinated prawns are now ready to be fried
For frying the prawns, take oil in a deep pan or Kadai and gently spoon them into the hot oil 2-3 at a time
Deep fry them till they turn a crispy golden brown
Drive out the excess oil using a perforated ladle and place them on absorbent kitchen towel before serving
These appetizing prawns can be served with fresh mint chutney or tomato sauce