Karhai Jheengae Recipe by Zubaida Tariq

Karhai Jheengae recipe by Zubaida Tariq. This delightful Ramadan Recipes recipe of Karhai Jheengae can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.

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INGREDIENTS

Prawns 1/2kg
Ginger garlic paste 2tsp
Chopped capsicum 1
Fresh cream 1/2cup
Green cardamoms 4
Whole all spice 1tsp
Crushed red chilies 1tsp
Salt as required
Saffron                 1pinch
Tomatoes 250g
All spice powder 1/2tsp
Turmeric 1/2tsp
Oil 1cup
Mace 1 piece
Coriander leaves a few
Lemon 1

METHOD

Mix the prawns with the garlic paste, red chili powder and salt. Marinate for one hour
Heat oil in a wok and fry the prawns. Drain the oil and keep the prawn aside
Blend together half of the tomatoes and onions.
Heat oil in a deep skillet and fry the remaining tomatoes and onions. Add the whole all spice, turmeric powder and mix well. Pour the blended tomatoes and onions.
Cook for 5 minutes, then add the prawns and cook on a low flame. Add the capsicum and mix well
Mix in the saffron, mace, fresh cream and all spice powder. Cover and simmer  for minutes
Sprinkle the chopped coriander and squeeze the juice of a lemon and serve

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