Bengali Prawn-Jhinga Malai


Bengali Prawn-Jhinga Malai

Marinated prawns are deep fried and later cooked in coconut milk, onion paste, tomato puree and other ingredients
Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 2 people



  • 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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