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–+ servings
prawn jinga masala

Bengali Prawn-Jhinga Malai

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

Ingredients
  

  • Prawn – 6 nos(de veined, washed and drained), de
  • 1 tbsp Shallots chopped
  • 1/4 tsp Ghee
  • 1 tbsp Tomato puree
  • 1/2 cup Coconut milk
  • 2 tsp Onion paste
  • 1/4 tsp Green chilly chopped
  • Ginger garlic paste – 1 tsp
  • Turmeric powder A pinch
  • 1/4 tsp Garam masala powder
  • 1 no Bay leaf
  • Oil As reqd
  • Salt As reqd
  • Curry leaves Few
  • 1 tsp Fennel seeds

Instructions
 

  • 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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