What you will need:

  • 400 grams large prawns (jheenga), peeled and de-veined
  • 4 dried red chillies, broken
  • 1 teaspoon coriander seeds (dhania)
  • 2 tablespoons lemon juice
  • Salt to taste
  • 3 tablespoons oil
  • 1 teaspoon carom seeds (ajwain)
  • 1 medium onion, chopped
  • 1 teaspoon garlic-garlic paste
  • 2 green chillies, chopped
  • ½ teaspoon roasted and crushed dried fenugreek leaves (kasuri methi)
  • ¾ cup roasted pepper jam
  • 2 tablespoons chopped fresh coriander (hara dhania)
  • ½ teaspoon garam masala powder

Pepper Jam Ingredients:

  • 4 medium red capsicums (lal shimla mirch), quartered
  • 2 medium tomatoes, seeded and quartered
  • Salt to taste
  • 1 teaspoon oil
  • 3-4 garlic cloves, chopped
  • 3 tablespoons cider vinegar (sirka)
  • 2 tablespoons brown sugar
  • 2 teaspoons red chilli flakes


  • To make roasted pepper jam, preheat oven to 180°C/350°F/Gas mark 4.
  • Arrange the capsicums and tomatoes on a baking tray and sprinkle with salt. Bake for twenty to twenty five minutes and set aside to cool. When completely cooled, peel the capsicums and tomatoes and puree them in a blender.
  • Heat the oil in a non-stick pan, add the garlic and sauté for thirty seconds. Add the capsicum-tomato puree and cook for two minutes. Add the vinegar and bring to a boil. Lower the heat and add the brown sugar, chilli flakes and salt. Cook till reduced to half the quantity. Remove from heat and set aside.
  • Dry roast the red chillies and coriander seeds. Cool and grind coarsely. Marinate the prawns in a mixture of the ground masala, lemon juice and salt for fifteen minutes.
  • Heat the oil in a pan, add the carom seeds. When they begin to change colour, add onion and sauté till golden brown. Add the ginger-garlic paste and green chillies and sauté for thirty seconds.
  • Add the marinated prawns and stir-fry for few minutes. Add one-fourth cup of water and cook till tender. Add the kasuri methi and mix well. Stir in the roasted pepper jam and mix till all the prawns are coated well.
  • Garnish with the coriander leaves and garam masala powder and serve hot.


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