Prawn Jheenga Methi curry is a combination of prawns, spring onions and fenugreek (methi) leaves, popular in Hyderabad.
This recipe is taken from "50 Great Curries of India" by Camellia Panjabi.
Ingredients:
1 + 1/4 cups chopped spring onions (white parts separated)
2 tablespoons chopped fenugreek (methi) leaves
3/4 tsp salt
3/4 tsp turmeric powder
3/4 tsp red chilli powder
1 tbsp lemon or lime juice
400 g uncooked shelled prawns
2 green chillies
2 garlic cloves, crushed
1 tbsp fresh grated ginger
3/4 cups chopped coriander leaves
Method:
Soak 1/4 cups of spring onion greens and fenugreek leaves in a bowl of water with 1/4 tsp salt added. Leave to soak for 15 minutes. (This lessens the bitterness of the leaves).
Then drain, pat dry and set aside.
Mix 50 ml of water, 1/2 tsp turmeric powder, the red chilli powder, lemon juice and 1/4 salt in a bowl.
Add the prawns, covering them well with the mixture and leave to marinate in the fridge for 30 minutes.
In a deep frying pan, heat the oil, add the chopped white parts of the spring onions, the green chillies (chopped finely), garlic and ginger.
Saute on a medium heat for 4-5 minutes, or until the onions are translucent. Add the remaining turmeric powder and 1 tbsp water and cook for further minute.
Add the coriander, soaked spring onion greens and fenugreek leaves and 1/4 tsp salt and stir-fry for 2 minutes.
Add the prawns, reduce the heat to low and simmer until the prawns are cooked.
Taste to check the seasoning and add a little lime juice if desired. This is a dry curry, but you can add some more water on the last stage if you want it more liquidy.
Serve and enjoy!
Bon Appetit!
