**Prawn Malaikari** is a delicious and rich Bengali dish made with prawns cooked in a coconut milk-based gravy. Here's how you can prepare it:
### Ingredients:
- 500g large prawns (cleaned and deveined)
- 2 medium onions (finely chopped or made into a paste)
- 2-3 green chilies (slit)
- 1 cup coconut milk (thick)
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 bay leaf
- 3-4 green cardamoms
- 1-inch cinnamon stick
- 3-4 cloves
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 1 tsp sugar (optional)
- Salt to taste
- Mustard oil or ghee for cooking
- Fresh coriander for garnishing (optional)
### Instructions:
1. **Marinate the prawns:**
- Mix the prawns with turmeric powder and salt. Set aside for 10-15 minutes.
2. **Fry the prawns:**
- Heat 2-3 tbsp of mustard oil or ghee in a pan. Lightly fry the marinated prawns for 2-3 minutes on each side. Remove and set them aside.
3. **Prepare the spice base:**
- In the same oil, add bay leaf, cardamom, cinnamon, and cloves. Let them splutter.
- Add the onion paste and sauté until golden brown.
- Add ginger and garlic paste and fry for another 2-3 minutes.
4. **Add spices:**
- Add turmeric powder, red chili powder, cumin powder, and salt. Cook the spices well until the oil separates.
5. **Add coconut milk:**
- Pour in the coconut milk and mix well. Let it simmer for 5-7 minutes, allowing the flavors to blend.
6. **Add prawns:**
- Add the fried prawns and green chilies into the coconut milk gravy. Let it cook for another 5 minutes on low heat until the prawns are tender and cooked through.
7. **Final touch:**
- Sprinkle garam masala powder and a little sugar (optional for a balance of flavor). Stir well.
- Cook for another 2 minutes and turn off the heat.
8. **Garnish and serve:**
- Garnish with fresh coriander leaves (optional) and serve hot with steamed basmati rice.
Enjoy your flavorful **Prawn Malaikari**!
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