|Anjeer Jhinga (Prawns cooked with Dried Figs)|
Dried figs are rich in nutrition and easily found here. But at the same time they are costly too. Recently i bought 200 gms of dried figs for my mom since she need vitamin E rich foods. We never had dried ones before as i always like the fresh figs. Since fresh figs are not available year-round, dried figs would be a better option to utilize. Dried figs are used to prepare milkshakes, desserts and also in cooking curries.
I have adapted this recipe from a cookbook but changed few ingredients according to my taste. In the original recipe, they have tried dry curry with cauliflower. I tried it with prawns. You can also try with chicken. Use fresh curd to avoid too much sour taste in this curry.
For Curry :
- 300 gms Prawn (Eral / Jhinga) – cleaned
- 1 medium sized onion – finely chopped
- 1 medium sized tomato – finely chopped
- 1 tbsp ginger-garlic paste
- 1/4 tsp turmeric powder
- 1 tsp red chili powder
- 1/4 tsp cumin powder
- 1/4 tsp pepper powder
- salt to taste
- 1 tsp mustard seeds
- 1 tbsp chopped coriander
For Paste :
- 2-3 small dried figs – soaked in water for 30 mins
- 4 tbsp fresh curd / yogurt
- 1 tsp garam masala
- Soak dried figs in water for 30 mins. Blend figs in a mixer to coarse paste. Add curd and garam masala. blend it again to smooth paste. Keep it aside.
- Heat 2-3 tbsp oil in a pan or kadai. Tamper mustard seeds. Add finely chopped onions and saute a while.
- Add chopped tomatoes and saute a while. Add ginger-garlic paste and prawns. Cook for a minute.
- Add ground paste, turmeric powder, red chili powder, cumin powder and salt to taste. cook it covered on low flame for 10 mins till oil separates.
- Add pepper powder and water if needed. Cook it again for 5 mins and garnish with chopped coriander. Serve hot with rice. If the curry becomes thick, add water at the time of serving and reheat it for few seconds.