seafood
Large prawn
Jhinga
20 g1 large prawn (about 20 g)
Typical large headless prawn 15-25 g; use 20 g each.
Instead of Large prawn
King prawnUse the same weight; cooking time is the same. Peel and devein as needed.
Tiger prawnUse the same weight; same cooking time, but slit the back if very thick.
Small prawnUse the same weight; reduce cooking by 1–2 minutes so they do not toughen.
Vegetarian swaps
PaneerUse the same weight as the prawns, cut into cubes; add in the last 5–8 minutes so it softens without breaking.
Button mushroomUse the same weight, halved or quartered; cook 5–8 minutes until they take the sauce. They release water, so simmer a little longer.
Cauliflower floretUse the same weight, parboiled; simmer 10–12 minutes until tender. It needs longer than prawns.
