Jheenga Salan

By on September 3, 2011

 Jheenga Salan


  • 1 pound of medium Shrimps (shelled and deveined)
  • 1 Potato (peeled, quartered, and sliced very thin – cover potato slices with water until ready to use, so they don’t turn brown. Drain water at time of adding them to pan.)
  • 2 medium Yellow Onions (peeled and diced in small pieces)
  • 2 Tomatoes (coarsely chopped)
  • 1 clove of Garlic (Lehsan) (minced)
  • 2 Green Chillies (Hari Mirch) (minced)
  • ½ tsp. Mustard Seeds (Rai)
  • 1 tsp. of Cayenne Pepper
  • 1 ½ tsp. Salt
  • 1 tbsp. of White Vinegar
  • ¼ cup Cooking Oil


  • Salt the cleaned shrimp well and set aside for ½ hour. After ½ hour, rinse shrimp well and pat dry with a paper towel.
  • Add oil to a wok or karhai, when hot add mustard seed. When seeds have finished popping, add onion and fry until soft and transparent. Add minced garlic and fry for few seconds, add tomatoes and fry very well (turn flame down to medium and don’t scorch tomatoes). Fry for about 5 minutes until you see the oil has seperated and has come to the top.
  • Add vinegar and fry for 2 to 3 minutes. Add drained potatoes and fry for 3 minutes longer. Add green chillies, cayenne, and salt. Fry for 2 minutes. Add 1 to 1 ½ cups of water, stir well and simmer until sauce is slightly thickened (about 12 to 15 minutes). Add shrimp and continue cooking only until shrimp are opaque (don’t overcook shrimp or they will be hard and rubbery).