Recipe of Gordon Ramsay King Prawns With Fenugreek (jheenga Methi)

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, king prawns with fenugreek (jheenga methi). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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King Prawns With Fenugreek (jheenga Methi) is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. King Prawns With Fenugreek (jheenga Methi) is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook king prawns with fenugreek (jheenga methi) using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make King Prawns With Fenugreek (jheenga Methi):

1. Take 1 dozen Raw King Prawns Per Person
2. Take 1/2 dozen Spring Onions
3. Get 1 tbsp Fenugreek Leaves Chopped (or 1 Tsp Powdered Fenugreek)
4. Prepare 1/2 tsp Salt
5. Make ready 1/2 tsp Turmeric
6. Prepare 2 Kafir Lime Leaves
7. Get 1 Squeeze Lime Juice
8. Get 1/2 tsp Red Chilli Powder
9. Get 1 Chopped Green Chilli
10. Prepare 2 tbsp Olive Oil
11. Get 1 clove Garlic Finely Chopped
12. Prepare 1 Thumb Sized Piece Ginger Chopped
13. Make ready 1/2 bunch Coriander - Chopped
14. Take 1/2 dozen Baby Plum Tomatoes Chopped
15. Get 1/4 Fennel Bulb, Sliced And Chopped
16. Prepare 3 tbsp Coconut Milk

Urdu Recipes of Jheenga And Prawns, Easy Jheenga Aur Prawns food recipes in Urdu and English. Make easily at home with complete Step by Step instructions, and videos. Large collection of Pakistani and international recipies in Urdu. King prawns coated in a glazing of carom seeds, lemon juice and spices.

Steps to make King Prawns With Fenugreek (jheenga Methi):

1. Place the prawns in a bowl with the lime juice, 2 tbsp water, half the salt and turmeric, all the red chilli powder. Mix, cover and chill in the fridge for 1/2 hour.
2. If using fresh fenugreek leaves, soak them in a bowl of a little water so they lose the bitterness for 15 minutes. This time I only had powdered which I added to the pan later.
3. Heat the oil in a hot pan, add the ginger, garlic, green chilli, finely chopped spring onions, sliced fennel. Sauté untill onions softened.
4. Add to the pan the remainder of the turmeric and salt, the kafir lime leaves, the tomatoes, the fenugreek (powdered or fresh), 2 tbsp water and sauté for a further 2 minutes.
5. Add to the pan the coriander, the marinated prawns, stir over the heat for a minute, then add the coconut milk and simmer for 3 minutes or untill the prawns are cooked (they will turn from grey to pink in colour).
6. Serve over rice. Enjoy!

Large collection of Pakistani and international recipies in Urdu. King prawns coated in a glazing of carom seeds, lemon juice and spices. Jumbo tiger prawns in a fiery and aromatic sauce of Indian pickle with hints of fenugreek and black caraway seeds. Chicken cooked with fenugreek (methi leaves) and cream in an indian wok (kadhai). Tandoori shrimps cooked in a herb and tomato gravy with a touch of cream and garnished with cashew nuts.

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