Name: Bengali Prawn-Jhinga Malai
Prep time: 30 min
Total time: 30 min
Ingredients: Prawn – 6 nos(de (veined, washed and drained), de); 1 tbsp Shallots (chopped); 1/4 tsp Ghee; 1 tbsp Tomato puree; 1/2 cup Coconut milk; 2 tsp Onion paste; 1/4 tsp Green chilly (chopped); Ginger (garlic paste – 1 tsp); Turmeric powder (A pinch); 1/4 tsp Garam masala powder; 1 no Bay leaf; Oil (As reqd); Salt (As reqd); Curry leaves (Few); 1 tsp Fennel seeds

Bengali Prawn-Jhinga Malai

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

Print Recipe

Prep Time 30

Total Time 30

Cuisine North Indian

Servings people

Ingredients

Prawn – 6 nos(de veined, washed and drained), de
1 tbsp Shallots chopped
1/4 tsp Ghee
1 tbsp Tomato puree
1/2 cup Coconut milk
2 tsp Onion paste
1/4 tsp Green chilly chopped
Ginger garlic paste – 1 tsp
Turmeric powder A pinch
1/4 tsp Garam masala powder
1 no Bay leaf
Oil As reqd
Salt As reqd
Curry leaves Few
1 tsp Fennel seeds

Instructions

First marinate the prawns in a mixture of salt and turmeric. Keep aside for 15 minutes.
Heat oil in a pan and fry the marinated prawns to a golden brown color. Drain and keep aside.
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.
Once the oil separates from the gravy, stir in fried prawns. Mix well.
Now add coconut milk along with 1/2 cup of water and bring to boil. Simmer for a few seconds.
Heat ghee in a pan, fry shallots, fennel seeds and curry leaves.Pour it on the gravy.
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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Bengali Prawn-Jhinga Malai