Name: KADHAI JHINGA
Yield: 4 servings
Cuisine: Indian
Ingredients: 24 EACH MED.PRAWNS (Shelled); 125 ML OIL; 20 GRAM RED CHILLI (Powder); 5 GRAM GARAM MASALA (Powder); 4 EACH CAPSICUM; 100 GRAM KHADAI SAUCE; JULIENNE GINGER (GARNISH); CORIANDER LEAVES (GARNISH)

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KADHAI JHINGA — Formulation & Method | CuliNect