Gujarati Jingha


For 2 (For 4)

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)

Nutritional Information:

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

Please note our recipes are packed 
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Gujarat has the longest coastline in India, dramatically snaking about and around the Kathiawar peninsula. Despite this, the region has never received the fame it deserves for its seafood— perhaps because of the many Gujaratis who are strictly vegetarian. Even so, the ports of Porbandar (Gandhi’s birthplace) and Veraval form the backbone of India’s fishing industry, and a multicultural populace bring diverse influences to their seafood cuisine. In this prawn curry, a typically Gujarati mix of crackling, pungent spices kicks off a sweet, hot and tamarind-sour aromatic sauce that is especially popular among the local Parsi community.

  • Active time:

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

    For 2 - 30 minsFor 4 - 30 mins