The World Food Recipe Box

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The World Food Recipe Box

Let's Cook

Gujarati Jingha


Gujarati Jingha

Ingredients:

Allergens in bold

Fresh Coriander

Gujarati Vaghar

Onion Paste

Crushed Garlic (Sulphites)

Crushed Ginger (Sulphites)

Aromatic Spice Blend

Tomato Paste

Tamarind Paste

Palm Sugar

Prawns (Crustaceans)

Garam Masala

Roti (Gluten)

Nutritional Information:

Per serving: Energy (kcal) 1123 Fat 9g of which saturates 4g Carbohydrates 59g of which sugars 16g Protein 39g Salt 2.27g

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.

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