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Recipes in English >> Authentic Indian Recipes >> Jhinga Matar Curry

	Medium sized prawns, shelled, deveined 1/2 kg
	Shelled peas 11/2 cups
	Oil as needed
	Salt

Masala I:

	Cinnamon stick 1"
	Bay leaves 2
	Cloves 2
	Well-beaten curd 1/4 cup
	Coconut milk 1 cup
	Sugar 3/4 sp

Masala II:

	Onions 2
	Ginger 1" piece
	Red chillies 2
	Turmeric powder and coriander powder 1 tsp

• Devein the prawns and sprinkle a little turmeric powder and salt over prawns. Then fry lightly and keep aside.
• Heat 1-2 tbsps. oil and fry the ground masala I paste till it is brown. Add the peas, sugar, salt and ground masala II.
• Cover and cook till the peas are tender. Then add the prawns and cook till soft. Put in the well-beaten curd.
• Cook for 2 minutes and add the coconut milk; Cook till thick and creamy.