Jhinga Kari (ging-ah kah-ree) is a curry commonly eaten on the west coast of India. There, large fresh prawns, straight from the Indian Ocean, are marinated in vinegar, lightly fried and then added, with thick, freshly made coconut milk, to the fried spices. In this adaptation, cooked but not frozen prawns or shrimps are used and the coconut milk is made from creamed coconut and hot water. Serve the curry with plain boiled rice.
4 tablespoons vegetable oil l
2-inch piece fresh root ginger, peeled and finely chopped
3 garlic cloves, crushed
3 onions, finely chopped
4 green chillis, finely chopped
2 tablespoons ground coriander
2 teaspoons turmeric
3 tablespoons wine vinegar
1 teaspoon salt
2 lb. large cooked prawns or shrimps, shelled 15 fl. oz. hot coconut milk made with 3 oz. creamed coconut dissolved in 15 fl. oz. hot water
In a large saucepan, heat the oil over moderate heat. When the oil is hot, add the ginger and garlic and fry, stirring constantly, for 1 minute. Add the onions and fry, stirring frequently, for 8 to 10 minutes, or until they are golden brown.
Add the chillis and fry for 30 seconds, then stir in the coriander and turmeric. Reduce the heat to moderately low and continue frying and stirring for 4 minutes. Add the vinegar and salt and fry for 30 seconds.
Add the prawns or shrimps and fry them for 2 to 3 minutes, turning and tossing them until they are well mixed with the spices.
Pour in the coconut milk, increase the heat to moderate and bring the curry to the boil, stirring constantly. Reduce the heat to low, cover the pan and cook for 5 minutes.
Taste the curry and add more salt if necessary. Spoon the curry into a warmed serving dish and serve immediately.