Prawn Malai curry

Suhita Rana Chowdhury👩‍🍳
Suhita Rana Chowdhury👩‍🍳 @cook_26555245
Bangalore, India

#GA4
#week19
#puzzle_Prawn
#Cookpad #Cookpadindia
It's a traditional famous Bengali recipe. It's cook with coconut milk, coconut water. Enjoy this delicious recipe 😊

Prawn Malai curry

#GA4
#week19
#puzzle_Prawn
#Cookpad #Cookpadindia
It's a traditional famous Bengali recipe. It's cook with coconut milk, coconut water. Enjoy this delicious recipe 😊

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Ingredients

20 minutes
2-4 servings
  1. 5-6(500gm-700gm) Jumbo Prawn
  2. 1/2 cupcoconut milk
  3. 1 Cupcoconut water
  4. 2 tbspmustard Paste (yellow & black mustard seeds paste)
  5. 1medium size onion paste
  6. 1/2 tbspginger garlic paste
  7. 1small size tomato paste
  8. 2-3Green chillies split
  9. 4 tbspMustard oil
  10. 1bay leaf
  11. 1green cardamom
  12. 1 inch cinnamon sticks
  13. 1 tspRed chili powder
  14. 1 tbspturmeric powder
  15. 1 tspcumin powder
  16. 1 tspgaram masala powder
  17. 1/2 tbspsugar
  18. 1 tbspghee
  19. to tasteSalt

Cooking Instructions

20 minutes
  1. 1

    In a mixing bowl marinade the prawn with 1/2 tsp Turmeric powder 1/2 tsp salt and 1 tbsp mustard oil and leave for 15 minutes.

  2. 2

    Heat oil in a pan add prawn one by one and fry it for 1-2 minutes and keep it aside.

  3. 3

    In a remaining oil after frying prawns add ghee and temper with bay leaf, cinnamon and green cardamom.

  4. 4

    Add onion paste and ginger garlic paste to the tempering and cook till the paste leave the side of the pan. At this point add tomato paste and Cook until oil separates.

  5. 5

    Add red chili powder turmeric powder cumin powder garam masala powder to the mixture along with salt and sugar. Cook until the mixture leaves the side of the pan.

  6. 6

    Now add coconut milk and mustard paste.mix well and cook for 5 minutes more. Add 1 Cup of coconut water and bring it to boil.

  7. 7

    When the mixture reduce to half add fried prawns and cook for around 5 minutes. And switch off the flame.

  8. 8

    Prawn Malai curry is ready to serve with hot steamed rice.

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Suhita Rana Chowdhury👩‍🍳
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Bangalore, India

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