Prawn Malaikari

Among many others prawn recipes, "Prawn Malaikari" is one my favorite recipes. This is the special dish for special occasions for the Bengalis. This preparation can be made in different ways. I am following the way which my mother follows. The combination of mustard and coconut milk enhances the taste of this recipe. 

PRAWN MALAIKARI

Servings: 4

Preparation:

Prawn – 8 pcs big

Tomato – 2 medium chopped, skinless and seedless

Onion- 2 medium, chopped

Ginger paste – 1 tbsp

Garlic paste – 2 tbsp

Dry Red Chili – 3 pieces

Bay Leave - 2

Green Chili – 4/5, split half and seedless

Turmeric powder – ½ tbsp.

Chili powder – ½ tbsp.

Cumin powder – ½ tbsp.

Coconut Milk – 250 ml

Garam Masala (a mixture of ground spices) – 1 tbsp

Salt – as required

Ghee – 2 tbsp

Oil – 1 big spoon

Preparation:

Marinate the prawn with salt and turmeric powder and fry on low flame. Keep aside.

Take a pan. Heat oil, add dry red chili, bay leave and onion. Fry onion till it becomes light brown. Add ginger & garlic paste and fry again for 2/3 mints.

Add cumin powder, chili powder. Fry for a while. Add chopped tomato, salt. Again fry for 2/3 mints.

Add coconut milk. Stir for 2/3 mints. Add some water and allow it to boil. Add fried prawn. Can add water if you want more gravy and finally add garam masala, ghee and green chili and cover the lid of the pan for 5 more minutes to retain the smell.


For more Malaikari Recipes:

Prawn Masala in Green Coconut

Vetki Fish Malaikari