Bengali Prawn-Jhinga Malai

by MiaVarghese
Marinated prawns are deep fried and later cooked in coconut milk, onion paste, tomato puree and other ingredients
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Votes: 1
Rating: 4
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Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. First marinate the prawns in a mixture of salt and turmeric. Keep aside for 15 minutes.
  2. Heat oil in a pan and fry the marinated prawns to a golden brown color. Drain and keep aside.
  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.
  4. Once the oil separates from the gravy, stir in fried prawns. Mix well.
  5. Now add coconut milk along with 1/2 cup of water and bring to boil. Simmer for a few seconds.
  6. Heat ghee in a pan, fry shallots, fennel seeds and curry leaves.Pour it on the gravy.
  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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