Bengali Prawn-Jhinga Malai

Marinated prawns are deep fried and later cooked in coconut milk, onion paste, tomato puree and other ingredients

Bengali Prawn-Jhinga Malai

Marinated prawns are deep fried and later cooked in coconut milk, onion paste, tomato puree and other ingredients

Category : Non-Vegetarian, Seafood

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By Mia Varghese

Published On: 02 Dec 2010

Rating: 2
2 Votes, 0 Reviews
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30 Minutes
Served : 2
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Ingredients

Directions

Step 1

First marinate the prawns in a mixture of salt and turmeric. Keep aside for 15 minutes.

Step 2

Heat oil in a pan and fry the marinated prawns to a golden brown color. Drain and keep aside.

Step 3

In the remaining oil, add bay leaf, ginger-garlic paste, onion paste, garam masala, green chilly and tomato puree. Saute in low heat for a few minutes.

Step 4

Once the oil separates from the gravy, stir in fried prawns. Mix well.

Step 5

Now add coconut milk along with 1/2 cup of water and bring to boil. Simmer for a few seconds.

Step 6

Heat ghee in a pan, fry shallots, fennel seeds and curry leaves.Pour it on the gravy.

Step 7

Remove pan from fire.

8)Bengali prawn/jhinga malai, a popular Bengali prawn curry, is ready. Serve hot with rice, chappathy etc.

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