Prawns or Jhinga as they are known in India, are a great source of Omega3 fatty acids and an excellent way to get your proteins. They're also high in iron, zinc and vitamin E but low in saturated fat. Provided you're not gorging on batter-fried or crumbed and fried prawns, you probably don't even need to worry about the cholesterol levels in them being excessive. The most important plus in their favor though, is that they're really tasty! India's coastal regions have an abundance of seafood, so prawns are prepared in a multitude of ways. Here's just a small sample of what you can do with them.
- Prawn Ghassi - the delicate flavors of coconut in this delicious curry are a perfect complement to the taste of the prawns
- Prawn Balchao (what I'm cooking tonight!) - This fiery dish from Goa (in coastal western India) is almost like a pickle!
- Prawn Rava Fry - Serve these delicious, golden, crispy fried prawns with Mint-Coriander Chutney.
- Lehsuni Jhinga - delicious and remarkably easy to make.
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