- Prawn: shelled, deveined and cleaned thoroughly
- Coconut: grated and ground in a mixie along with green chillies, nutmeg and javitri.
- Ghee and Mustard oil
- Ginger paste
- Onion paste
- Garlic paste
- Garam Masala: Coarsely ground
- Green Chillies
- Kismis and Bay leaf
- Salt, Sugar and Turmeric powder
Heat oil in a pan. Fry the onoin paste till golden brown. Add garlic and ginger paste, bayleaf, and a hand full of kismis (rasins). Saute for a few minutes. Then add the coconut paste along with salt and sugar as per choice. Sprinkle turmeric powder into the mixture. Then add the Prawns. Fry them in the thick gravy for five minutes. Add a little water and bring it to boil. Add ghee on top along with Garam Masala. Garnish with green chillies.
Serve hot with rice/chapati/fried rice.
5 comments:
Thanks for sharing this recipe. I was wanting to prepare this dish for a while now...
I am a die hard fan of prawn malaikari, but I make it a little differently, here's how I prepare it - http://bengalicuisine.net/2008/07/15/chingrir-malaikari/.
LOved your recipe too, will try this out when I prepare prawns the next time.
It would be great to have this recipe for the new event in our blog.
Chingri is my favourite !!!!
Shokal shokal malaikari'r chhobi dekhe khidey peye gelo!! ;))))
thank u all for nice comments!
Dear Indira
aj Kal mathae malai curry ghurchhe..tai khuj-e byaDachhi.. ..SGD-r recipe-r par ei bar eta banabo. Jaefal ar Jaetry ar kismis PoD-e..Mon-e holo chhele byalae maa banaten...sikhini kakhono..
best wishes
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