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

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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