Ingredients

• 500g prawns (cleaned and deveined)
• 1/4 cup yogurt
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon lemon juice
• 2 tablespoons oil or ghee
• 1 medium onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1/4 cup cashew paste (soaked and blended cashews)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon sugar (optional, for balance)
• 1/4 cup fresh cream
• 1 teaspoon kasuri methi (dried fenugreek leaves), crushed
• Salt to taste
• Fresh coriander leaves for garnish
• 1 tablespoon butter (for finishing)

Health Benefits

• High in Protein: Prawns are an excellent source of lean protein, essential for muscle growth and tissue repair.
• Rich in Vitamins and Minerals: Prawns provide important nutrients like vitamin B12, iodine, selenium, and zinc that support immune and thyroid health.
• Low in Calories: Despite their rich flavor, prawns are naturally low in calories, making them a healthy choice for those watching their weight.
• Heart-Healthy Fats: Prawns contain omega-3 fatty acids that help reduce inflammation and support cardiovascular health.
• Anti-inflammatory Ingredients: Spices like turmeric, cumin, and garlic used in the curry have natural anti-inflammatory and antioxidant properties.
• Supports Digestion: Ginger and garlic enhance digestion and may help reduce bloating and indigestion.
• Bone Strength: The calcium and phosphorus in prawns help maintain strong bones and teeth.
• Boosts Immunity: Ingredients like fenugreek (kasuri methi), garlic, and ginger contribute to a stronger immune system.

History

Jhingha Lababdar is a refined seafood dish inspired by the rich culinary traditions of North India, particularly the Mughlai and Punjabi cuisines. The term "Lababdar" refers to something that is extremely rich, flavorful, and indulgent—true to the nature of this dish. Originally developed as a royal dish, the Lababdar style of cooking features luxurious gravies made with cream, butter, tomatoes, and aromatic spices.

While traditional Lababdar dishes often featured meats like chicken or lamb, modern Indian cuisine has embraced seafood variations to cater to diverse palates and dietary preferences. Jhingha Lababdar emerged as a flavorful evolution, combining the decadence of Lababdar gravies with the light, succulent texture of prawns (jhingha).

The recipe draws from the Mughal era’s fondness for rich, spiced gravies and blends it with coastal India's love for seafood, especially in regions like Goa and West Bengal. Over time, Jhingha Lababdar became a popular menu item in high-end Indian restaurants, offering a gourmet seafood option that maintains the dish’s regal character.

Today, Jhingha Lababdar is celebrated for its elegant flavor profile—rich, creamy, and mildly spiced—making it a favorite among seafood lovers seeking a luxurious twist on traditional Indian curries.