Indian Cooking At Home: Kurkura Jhinga (Crispy Prawns)

Mon Jun 11 2018

Sunil Ghai's Crispy Prawns, Indian Cooking At Home, Indian Cooking, Kurkura Jhinga, I Love Cooking videos

Indian Cooking At Home with Sunil Ghai

Are you ready to learn how to make easy, delicious Indian dishes worthy of any top notch Indian restaurant? Then don’t miss this fabulous new chef recipe series brought to you by I Love Cooking in association with Award Winning Chef Sunil Ghai one Ireland’s most talented Indian Chefs.

We will showcase a series of delicious Indian recipes which you can use our essential spice guide to help you along the way.

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Learn how to make these delicious Kurkura Jhinga Dill Raita (Crispy Prawns with Dill Yoghurt). They make a great starter or finger food and what makes these even better is that they are gluten free!

Kurkura Jhinga Dill Raita (Crispy Prawns with Dill Yoghurt)

Ingredients:

For the prawns:

12 fresh prawns, cleaned & de-veined
1 tsp chopped fresh dill
¼ tsp nigella seeds
¼ tsp red chilli powder
¼ tsp fennel seeds
Large pinch salt
Large pinch cracked black pepper
1 tbsp cornflour
1 tbsp rice flour
1 tbsp gram flour
2-3 tbsp water
Sunflower oil, for frying

For the raita (yoghurt):

200g natural yoghurt
50g fresh dill, chopped
50g shallots, chopped
Zest from 1 lemon
Juice from ½ lemon
Salt to taste

Garnish

Fresh dill
Lemon wedge

Method:

Add all of the batter ingredients to the prawns in a medium sized bowl, mix with your hands until all the flour is mixed and prawns are coated in a thin batter.
Heat oil in a large and deep pan or pot. Once oil is at temperature (if you drop a small bit of batter into it, it should start bubbling and frying straight away, oil will be between 160°C & 190°C), carefully add prawns one at a time (hold them by the tail close to the oil so they don’t splash oil when you drop them in). Fry for 2-3 minutes.
Remove prawns from oil and allow to drain on paper towel for about 30 seconds then serve while still hot with chilled dill yoghurt. Garnish with fresh dill and lemon wedges.
For the dill yoghurt, mix all of the listed ingredients together in a small bowl.

About Sunil Ghai:

Renowned for his bold, contemporary cooking style Sunil Ghai was born in India and grew up in the prosperous city of Gwalior in Indeuwklooeia.

Former Corporate Chef of the Jaipur & Ananda Restaurant Group he is considered to be the leading Indian chef in Ireland and the recipient of an impressive array of awards including FOOD&WINE Magazine’s Chef of the Year 2009.

He is currently at the helm of his own Venture at Pickle Restaurant and Eating House on Camden Street , Dublin 2. He has recently just opened Tiffin By Sunil with his wife Leena, a delicatessen with a difference located in Greystones, Co Wicklow.

He believes his success is down to the creative cooking talents of his father. According to Sunil “Many of my influences in the creation of my recipes come from my father He has a fantastic imagination when it comes to cooking and I have yet to taste food quite like it.”

Sunil’s home city of Gwalior was an ideal starting point for his career as an aspiring chef he says. Known as the city of music it boasts over 400 years of royal music patronage, which also brought with it the best cuisine from every corner of the nation. Sunil’s first passion in life was cricket followed by his mother’s first love – cooking. “The wonderful thing about growing up in Gwalior was the eclectic influences all around you. It’s a melting pot of culinary delights from all over the many different regions of India,” says Sunil.

Achievements: