How To Make A Sharabi Jhinga

How To Make A Sharabi Jhinga

How To Make A Sharabi Jhinga

Prawns cooked with bourbon, it is the most ideal way to depict Sharabi Jhinga. A scrumptious fish recipe comes from the province of West Bengal and an extremely well known delicacy there. On the off chance that you love fish and bourbon, this dish is made only for you

The prawns are well absorbed bourbon for quite a while with the end goal that they retain the kinds of it totally. The prawns are then likewise covered with a marinate made utilizing yogurt, red bean stew powder, ginger-garlic glue and garam masala to give them the zesty flavor.

Sharabi Jhinga

How To Make A Sharabi Jhinga

The prawns are well cooked in a stove until they become delicate and delicate. Each chomp will make you experience the hint of bourbon entwined with the kinds of the marinade. You can serve this dish with some green chutney.

You can make this recipe if you have any desire to cause your companions to eat a novel, new thing. It will likewise make for an incredible treat for that Bengali companions of yours to cause them to feel unique. Wait don’t as well and further, follow these basic advances and partake in each chomp of this Sharabi Jhinga.

How To Make A Sharabi Jhinga

Elements of Sharabi Jhinga

400 gm prawns
1 teaspoon chaat masala powder
1 teaspoon thymol seeds
1 1/2 teaspoon ginger glue
1 1/2 teaspoon red stew powder
2 tablespoon chickpeas flour
2 tablespoon spread
4 tablespoon single malt bourbon
1 tablespoon lemon juice
1 1/2 teaspoon garlic glue
3 tablespoon lemon juice
150 gm yogurt (curd)
1 teaspoon garam masala powder

Instructions to make Sharabi Jhinga

How To Make A Sharabi Jhinga

Stage 1

To make your own personal Sharabi Jhinga, take a bowl and add bourbon to it. Then, at that point, absorb the prawns the bourbon and save to the side for about 60 minutes.

Stage 2

Subsequent stage is to make the marinade, for which you really want to take a bowl and add ginger-garlic glue, lemon juice, yogurt, chickpeas flour, red bean stew powder, thymol seeds and garam masala in it. Blend every one of these well.

Then cover the prawns pleasantly with this marinade. Allow the prawns to marinate for 2-3 hours.

Stage 3

After the specified time has elapsed, take the sticks and string the prawns in it.

Then, at that point, place them in a preheated stove at 180 degree Celsius and cook for 10 mins. Once finished, brush the prawns with a few margarine and cook them in the stove for 3 mins more.

Stage 4

Sprinkle some chaat masala on top and shower some lemon juice. Your Sharabi Jhinga is prepared.

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