Aye Hai Ho! Garma Garam Poori aur Jhinga Curry – A Match Made in Heaven, Boss!
Namaste and Adaab, my food-loving friends! Chef Curry Do’pyaza here, back with another dish that’ll make your taste buds sing a Bollywood tune! Today, we’re diving headfirst into a delightful combination that’s close to my heart: Poori with Jhinga (Prawn) Curry!
For my Bengali brothers and sisters, Shubho Bijoya! For my Goan friends, Boa tarde! This dish is a celebration, a hug on a plate, perfect for sharing with loved ones.
This isn’t just a recipe; it’s a story woven with the threads of tradition and bursting with flavour.
Occasions for Poori and Prawn Curry:
Think Durga Puja celebrations in Bengal, Christmas feasts in Goa, or even a simple Sunday brunch with family. Poori and Jhinga (Prawn) Curry is a versatile dish that graces tables during festive occasions, family gatherings, and any time you want to add a touch of deliciousness to your day. The aroma of frying pooris and the fragrant curry simmering on the stove is enough to bring everyone together. It is also enjoyed during the cooler months of winter and the monsoon season.
A Little History Lesson:
Poori, that golden, puffed-up delight, has been a staple in Indian cuisine for centuries. Its origins are shrouded in the mists of time, but it’s believed to have originated in Northern India. Jhinga (Prawn) Curry, on the other hand, is a coastal treasure, especially popular in Bengal and Goa, where fresh seafood is abundant. Combining these two creates a symphony of textures and tastes that’s simply irresistible!
Let’s Get Cooking!
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Ingredients – The Stars of Our Show:
For the Poori:
- 2 cups Gehun ka Atta (Whole Wheat Flour)
- 1/2 teaspoon Ajwain (Carom Seeds) – for that lovely aroma and digestion!
- 1/4 teaspoon Namak (Salt)
- 2 tablespoons Tel (Vegetable Oil)
- Lukewarm Pani (Water) – for kneading the dough
- Tel (Vegetable Oil) – for frying
For the Jhinga (Prawn) Curry:
- 500g Jhinga (Prawns), cleaned and deveined
- 2 medium Pyaz (Onions), finely chopped
- 2 medium Tamatar (Tomatoes), finely chopped
- 1 tablespoon Adrak-Lahsun ka Paste (Ginger-Garlic Paste)
- 1 teaspoon Haldi Powder (Turmeric Powder)
- 1 teaspoon Lal Mirch Powder (Red Chilli Powder) – adjust to your spice level!
- 1 teaspoon Dhaniya Powder (Coriander Powder)
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon Jeera (Cumin) seeds
- 1/4 teaspoon Rai (Mustard) seeds
- 1/4 cup Tel (Vegetable Oil)
- Hara Dhaniya (Fresh Coriander Leaves), chopped for garnish
- Namak (Salt) to taste
- 1 cup Nariyal ka Doodh (Coconut Milk) (optional, for a richer curry)
Step-by-Step Instructions – Your Culinary Adventure Begins!
Making the Poori:
- In a large bowl, mix the Gehun ka Atta (Whole Wheat Flour), Ajwain (Carom Seeds), Namak (Salt), and Tel (Vegetable Oil).
- Gradually add Lukewarm Pani (Water) and knead into a smooth, firm dough. It should not be sticky.
- Cover the dough with a damp cloth and let it rest for at least 20 minutes. This is crucial for soft pooris!
- Divide the dough into small, equal-sized balls.
- Roll each ball into a small, circular disc, about 3-4 inches in diameter. Don’t make them too thin!
- Heat Tel (Vegetable Oil) in a deep frying pan or kadhai over medium-high heat. The oil should be hot enough for the poori to puff up immediately.
- Gently slide a poori into the hot oil. Use a slotted spoon to press it lightly under the oil. It should puff up like a balloon!
- Fry until golden brown on both sides.
- Remove the poori and drain excess oil on a paper towel.
- Repeat with the remaining dough balls.
Making the Jhinga (Prawn) Curry:
- Heat Tel (Vegetable Oil) in a pan over medium heat.
- Add Jeera (Cumin) seeds and Rai (Mustard) seeds. Let them splutter.
- Add the finely chopped Pyaz (Onions) and sauté until golden brown.
- Add the Adrak-Lahsun ka Paste (Ginger-Garlic Paste) and sauté for another minute until the raw smell disappears.
- Add the chopped Tamatar (Tomatoes) and cook until they soften and release their juices.
- Add Haldi Powder (Turmeric Powder), Lal Mirch Powder (Red Chilli Powder), and Dhaniya Powder (Coriander Powder). Sauté for a minute, stirring constantly to prevent burning.
- Add the cleaned and deveined Jhinga (Prawns) and cook for 2-3 minutes, until they turn pink. Don’t overcook them, or they’ll become rubbery!
- Add Namak (Salt) to taste and 1 cup of Pani (Water) (or Nariyal ka Doodh (Coconut Milk) for a richer curry).
- Bring to a simmer, cover, and cook for another 5-7 minutes, or until the prawns are cooked through and the gravy has thickened slightly.
- Stir in the Garam Masala and garnish with fresh Hara Dhaniya (Fresh Coriander Leaves).
Tips for the Best Results:
- Poori Perfection: The dough should be firm but pliable. Resting the dough is key! The oil must be hot enough for the poori to puff up.
- Prawn Power: Don’t overcook the prawns! They cook quickly. Fresh prawns always taste better.
- Spice it Up (or Down): Adjust the Lal Mirch Powder (Red Chilli Powder) to your liking.
- Coconutty Goodness: Adding Nariyal ka Doodh (Coconut Milk) makes the curry richer and creamier.
Cooking it Your Way:
- Gas Stove: The classic method, perfect for controlling the heat.
- Induction Stove: Works just as well as a gas stove, offering precise temperature control.
- Pressure Cooker (for the curry): Reduce cooking time by a few minutes. Be careful not to overcook the prawns!
- Slow Cooker/Crockpot (for the curry): A great option for a hands-off approach. Cook on low for 4-6 hours.
- Air Fryer (for the poori): Not recommended, as the poori needs to be deep-fried to puff up properly.
- Oven/Microwave: Not suitable for this recipe.
Nutritional Information (approximate, per serving):
- Calories: 450-550
- Protein: 20-25g
- Carbohydrates: 40-50g
- Fat: 25-35g
Serving Suggestions – Time to Feast!
Serve the hot, puffed-up Pooris immediately with the flavorful Jhinga (Prawn) Curry. A side of raita (yogurt dip) or a simple salad complements the dish beautifully. A squeeze of lemon juice adds a refreshing zing.
Final Thoughts, My Friends:
This Poori and Jhinga (Prawn) Curry recipe is more than just a meal; it’s an experience. It’s about gathering around the table with loved ones, sharing stories, and enjoying the simple pleasures of life.
So, go ahead, try this recipe at home. Let the aroma of spices fill your kitchen and the taste of deliciousness transport you to a happy place. Share this delightful dish with your friends and family, and spread the joy of good food!
Happy Cooking, and remember, every dish you make is a reflection of your love and passion!
Until next time,
Chef Curry Do’pyaza, signing off!