Sunday, 26 January 2020

Maharashtrian Style Jawla Recipe

Maharashtrian Style Jawla recipe

Once in a while I prefer to visit the local fish market to purchase fresh seafood. Sometimes I just visit on my way to the vegetable market and meet up with one of my favorite fisherwomen vendors. It increases my knowledge of the types of seafood available in the market and some of the women I meet enthusiastically share their fish recipes with me too.

Last week I spotted a baby white prawn that was so tiny, each one could be just one cm. It was sold in a Vata(potion).  You cannot even clean the head or tail and the lady told me it has to be cooked along with it.

It is called Jhawla in Marathi and is either cooked with dry spices, kokum or made with a coconut-based gravy.

I decided to try out a dry spicy Maharashtrian style Jawla recipe that can be eaten with dal & rice or just with chapati too.
Maharashtrian Style Jawla recipe

Ingredients 


2 cups of baby shrimp
1/2 bunch Spring onions
6- 7 Garlic pods
1 tbsp cooking oil
2 green chilies
8 - 10 fresh kokum pieces
1/2 tsp red chili powder
1/4 tsp Turmeric powder
Juice of half lime
Coriander leaves
Salt to taste


Method

How to make Maharashtrian Style Jawla Recipe
1. Wash and clean the prawns in a sieve under running water. Let the water drain out completely.
2. In a heavy bottom pan,  heat 1 tbsp of oil. Add the chopped onions ( not greens of spring onions)  green chillies and garlic and fry till the onions are translucent in color.
3. Now add in the squeezed dry prawns and mix well with the onions.
4. Saute for 2 to 3 minutes, then lower the flame and add kokum and dry spices.
5. On low heat, cover the pan and let it cook in the water the baby prawns release.
6. Now toss in the greens of spring onions for about 5-7 minutes. You can toss once in between.
7. Once the prawns are cooked, add salt and lime juice. Mix well, and cover cook for about 2 minutes till completely dry.
8. Now add the chopped coriander leaves and cover for 5 minutes before you serve.
9. Serve it as a side dish with dal and rice.  Or like a main dish with roti and salad on the side.


Note


You can use a dry Jhawla for this dish too.
Kokam is optional. You can add more lime juice instead.

1 comment:

  1. My mom used to make jawla(kuta) but make them in balls and fry them. Even this recipe is excellent

    ReplyDelete

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