Gujarati Jingha

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Recipe Description

Ingredients:

Fresh Coriander: 1 bunch (2 bunches)

Gujarati Vaghar: 1 pod (2 pods)

Onion Paste: 100g (200g)

Crushed Garlic: 20g (40g)

Crushed Ginger: 20g (40g)

Aromatic Spice Blend: 1 pod (2 pods)

Tomato Paste: 200g (400g)

Tamarind Paste: 1 pod (2 pods)

Palm Sugar: 1 pod (2 pods)

Prawns: 250g (500g)

Garam Masala: 1 pod (2 pods)

Roti Breads: 4 (8)

Recipe Description:

Gujarati Jingha refers to a spicy prawn curry from the Gujarat state in Western India

Nutritional Information

Per serving: Energy (kcal) 487 Fat 9g of which saturates 4g Carbohydrates 59g of which sugars 16g Protein 39g Salt 2.27g

  • Preparation time:

    For 2 - 10 minsFor 4 - 10 mins
  • Cooking time:

    For 2 - 30 minsFor 4 - 30 mins
    Method

    Ingredients:

    Fresh Coriander: 1 bunch (2 bunches)

    Gujarati Vaghar: 1 pod (2 pods)

    Onion Paste: 100g (200g)

    Crushed Garlic: 20g (40g)

    Crushed Ginger: 20g (40g)

    Aromatic Spice Blend: 1 pod (2 pods)

    Tomato Paste: 200g (400g)

    Tamarind Paste: 1 pod (2 pods)

    Palm Sugar: 1 pod (2 pods)

    Prawns: 250g (500g)

    Garam Masala: 1 pod (2 pods)

    Roti Breads: 4 (8)

    Recipe Description:

    Gujarati Jingha refers to a spicy prawn curry from the Gujarat state in Western India

    Nutritional Information

    Per serving: Energy (kcal) 487 Fat 9g of which saturates 4g Carbohydrates 59g of which sugars 16g Protein 39g Salt 2.27g

    • Preparation time:

      For 2 - 10 minsFor 4 - 10 mins
    • Cooking time:

      For 2 - 30 minsFor 4 - 30 mins

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