Theekha Jheenga
Shrimps 200gms
Oil 30ml
Cumin 2gms
Coriander seeds 2gms
Cardamom (green) 1nos
Clove 2nos
Cinnamon ½ inch
Mustard seeds 1gm
Onion 100gms
Tomatoes 125gms
Ginger-garlic paste 20gms
Red chili paste 5gms
Raw mango 10gms
Fish stock/water 150ml
Turmeric 1gm
Lime juice 15ml
Coriander leaves 10gms
Salt to taste
Method:
Fine chop onions. Half tomatoes deseed and finely chop tomatoes and mango separately. Shell and devein shrimps. Wash and dry on a cloth. Apply a pinch of turmeric, salt, peppercorns. Keep aside. Heat oil in a pan, crackle the whole spice. Add onions and shallow fry, until golden. Add ginger-garlic paste and mangoes. Add in tomatoes, salt and stir for about 10minutes, mashing with a wooden spoon. Cook until oil separates. Add in chili paste and stock and cook of about 10minutes. Add in the prawns, and half of chopped coriander leaves. Cook for about 5 minutes.
Finish off by adding in lime juice and serve hot with bread garnished with coriander leaves.