One day I was having jhinga, but its size was unusual and I searched on it and discovered that is big jhinga fish. I astonished its Size: 13 inches (33 centimeters) long. Scientific Name: Penaeus monodon. The Giant Tiger Prawna is the world’s largest shrimp with a wide native range from the Red Sea to Australia.
Now today, in this blog we learn more about big jhinga fish and what is the difference between dry jhinga fish and normal jhinga fish, its benefits and jhinga fish recipe.
What is Dry Jhinga Fish?
Dry Jhinga fish is also my favorite one; I love it for its bold flavor and long shelf life. Unlike fresh prawns, drying preserves the seafood and intensifies its taste, making it a handy ingredient for quick meals or festive dishes.
Now, I share with you a tasty dry jhinga fish Drying process and an unforgettable recipe which can be made easily at home
How to Make Dry Jhinga Fish at Home
Ingredients
- 500g fresh Jhinga (prawns/shrimp)
- 1 tbsp salt (for preservation)
- ½ tsp turmeric powder (optional, prevents odor and adds color)
- Clean water for washing
Steps
- Clean the Jhinga
Rinse the prawns well under running water. De-shells and de-vein if desired.
- Season for Preservation
Sprinkle salt and turmeric over the cleaned Jhinga. Mix well so that each piece of it gets coated. This preserves them and also adds flavor.
- Drying setting:
In a clean plate, place all the jhinga in layer form, use a bamboo mat or drying net, so that air can pass through.
- Exposure to natural sunlight drying
Use the natural Sunlight process leaves under direct sunlight for 2–3 days.
- Test for Readiness
The Jhinga should be firm, light, and break when bent. That’s when they are completely dried.
- Store
Move the dried Jhinga into an airtight jar or sealed container. Store in a dry, cool location — they can last months.
Dry Jhinga Fish Recipe
Ingredients
- 10 to 15 mints soaked 1 cup dry Jhinga fish
- 2 tbsp of cooking oil or mustard oil
- 1 medium chopped onion
- 2 medium chopped or blended tomatoes
- 2–3 green chilies
- 1 tbsp ginger-garlic paste
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- ½ tsp cumin seeds
- Salt to taste
- for garnish use coriander leaves
Steps
- Prepare the Jhinga
After rinsing, soak in water to remove excess salt and pungent smell.
- Oil on flame
Put oil in a pan and Flame on and fry until a bit smoky (especially when mustard oil is used) then add cumin seeds.
- Onion fry
Chop the onions and fry them until golden brown.
- Add Spices
Mix ginger-garlic paste, turmeric, chili powder, and coriander powder. Fry until you smell flavour.
- Tomato paste
Add green chilies and chopped tomatoes. Cook until the oil begins to separate from the masala when the tomatoes become soft.
- Add soaked dry Jhinga
Add the soaked dry Jhinga. Cook well with the masala.
- Boil the Curry
Add 1–1½ cups of water (adjust according to gravy thickness preference). Cover and let simmer for 10–12 minutes over low heat.
- Final Touch
Adjust salt according to taste. Garnish with fresh coriander leaves.
I share some tips which make your jhinga recipe more delightful with my Serving styles:
- Served with steamed rice for a classic combo.
- It can also be served with roti or paratha.
- Add a squeeze of lemon before serving for extra zing.
If you add Jhinga Fish to your diet, is it healthy? Now check it out, Prawn/Shrimp jhinga Benefits
- Nutritional Value:
A good source of lean protein, jhinga fish supports muscle growth and repairing. Aside from lowering inflammation, it aids brain function due to the presence of omega-3 fatty acids. Aside from the vitamins B12 and D, zinc, iodine, and selenium, it is a nutrient-dense seafood.
- Beneficial for Heart Health
The jhinga fish can enhance heart health. A high-omega-3 fatty acid diet lowers bad cholesterol, maintains blood pressure, and enhances circulation.
- Benefits Skin and Hair
Aside from having young skin, jhinga fish chemicals enhance hair growth. In addition to tissue healing, it keeps the skin elastic as well.
- Help to reduce weight
Weight loss or weight control can be done through jhinga fish.
- Boost Immunity and Energy
There are many vitamins and minerals in jhinga fish such as B12, zinc, and iron that promote immunity and energy.
- Best for Overall Fitness
From the sports to fitness, use jhinga fish in diet for enhance stamina, facilitate muscle, and help in joint health.
Big Jhinga Fish Varieties Overview
- Tiger shrimp: Largest edible type, up to a foot long with bold black stripes.
- Colossal shrimp: Average 4-6 inches, can bulk up in warm waters.
- Gulf white or pink varieties: Nutty, sweet, perfect for grilling.
- Thrive in deep Atlantic or Gulf spots, building tough shells from cold currents.
- Richer texture to dishes.
- Fresh and frozen options available if handled correctly.
Conclusion
In this blog we show the journey of big Jhinga fish, how versatile this seafood is — whether enjoyed fresh, prepared as dry Jhinga fish, or added to family recipes. Beyond its bold taste, it’s packed with health benefits:
- high-quality protein,
- omega-3 fatty acids,
- full of essential minerals
- It supports heart health,
- glowing skin,
- Weight control.
- And overall fitness.
Also, with the simple recipe we provided, you are able to bring the real taste of Jhinga to your own kitchen.
Including Jhinga fish in your menu is more than savoring a dish — it’s about nourishing your body with rich, true flavors.
I’d love to hear from you. Did you ever cook a special jhinga fish dish at home?
Drop your experiences and cooking tips in the comments below and share your favorite way of enjoying this seafood classic.
