Saoji Jhinga Masala | साओजी झींगा मसाला | Prawns Curry | Sanjeev Kapoor Khazana

As hot as the temperature of Nagpur, this Saoji Jhinga Masala gets its fieriness from the unique paste it is prepared in. Best served with plain steamed rice.


Active ingredients

20-25 large prawns, unpeeled, deveined and head trimmed
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tablespoon ginger-garlic paste
Salt to taste
1/2 lemon
Oil for deep frying
Masala paste
1/4 cup oil
10-12 garlic cloves
2 inch ginger, sliced
2 big onions, sliced
Salt to taste
1 inch cinnamon stick
2-3 bay leaves
1 star anise
1 black cardamom
4-5 cloves
4-5 green cardamoms
8-10 black peppercorns
A little piece of stone flower (dagad phool).
3/4 cup grated dried coconut.
2-3 Kashmiri dried red chillies.
1 tsp poppy seeds.
2 medium onions, sliced.
Salt to taste.
1 1/2 tbsps ginger-garlic-green chilli paste.
1 tbsp red chilli powder.
1/2 tsp turmeric powder.
1 1/2 tbsps kala masala.
2-3 tbsps chopped fresh coriander leaves + for garnish.
1/2 lemon.
Steamed rice to serve.


1. Take prawns in a big bowl. Add turmeric powder, red chilli powder, ginger-garlic paste, salt and squeeze the juice of lemon and blend well. Set aside to marinate for 10-15 minutes.
2. Heat oil in a pan. Include garlic cloves, ginger and onions and mix well. Add salt, mix and till clear.
3. Include cinnamon stick, bay leaves, star anise, black cardamom, cloves, black peppercorns, stone flower and dried coconut and blend well. Prepare till golden.
4. Include dried red chilies and poppy seeds and blend well. Prepare for 1 minute. Transfer on to a plate and enable to cool.
5. Heat sufficient oil in a kadai. Carefully slide in the prawns and deep fry till golden. Drain pipes on an absorbent paper.
6. Heat oil in a pan, add onion, salt and sauté till golden brown, include 1 1/2 tbsps ginger garlic green chili paste. Sauté on high heat for 1-2 minutes, add ready paste, and sauté till oil separates.
7. Add 1 tablespoon red chili powder, 1/2 tsp turmeric powder and mix well. Add 1 1/2 cups of water blend well. Cover and prepare for 3-4 minutes. Include 1 1/2 tablespoons kala Masala, mix well add fried prawns and blend well.
8. 2-3 tablespoons fresh coriander leaves sliced, half juice of lemon and mix well. Serve with steam rice and garnish chopped coriander.

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Saoji Jhinga Masala | साओजी झींगा मसाला | Prawns Curry | Sanjeev Kapoor Khazana

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About the Author: Yvette Cook


  1. कौन कौन मेरी तरह इनके हर video’s को ❤️ से पसंद करता है 😍🥰😍1

  2. Always love your recipe. I used to write down your recipies from tv channel. Now its very easy to watch The videos in your channel. Thank you so much sir. 🙏🙏🙏🙏

  3. Masha Allah moov me Pani agaya😋👌Sir Aap ki sab dis bhot easy Hoti hai acha lagta dekh kar Allah Aap ke volog ko tarakhi dey Ameen👌

  4. When the prawns were fried, what can be done with so much left over oil??

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