Prawn Malaikari | How to make Prawn Malaikari

By Shreya Chatterjee  |  22nd Jun 2016  |  
5.0 from 2 reviews Rate It!
  • Prawn Malaikari, How to make Prawn Malaikari
Prawn Malaikariby Shreya Chatterjee
  • Prep Time

    60

    mins
  • Cook Time

    45

    mins
  • Serves

    6

    People

27

2





Video for key ingredients

  • How to make Coconut Milk

About Prawn Malaikari

Bengali delicacy-tiger prawns in coconut milk

Prawn Malaikari, a deliciously finger licking recipe to treat your family and friends. This recipe of Prawn Malaikari by Shreya Chatterjee will definitely help you in its preparation. The Prawn Malaikari can be prepared within 60 minutes. The time taken for cooking Prawn Malaikari is 45 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Prawn Malaikari step by step. The detailed explanation makes Prawn Malaikari so simple and easy that even beginners can try it out. The recipe for Prawn Malaikari can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Prawn Malaikari from BetterButter.

Prawn Malaikari

Ingredients to make Prawn Malaikari

  • 800 gm Tiger prawns deshelled and tail on
  • Tiger prawn heads - cleaned and eyes,tentacles removed
  • 2 Dabur coconut milk tetrapack
  • 3 big onions made in paste
  • 6 cardamom
  • 6 cloves
  • 2 one inch cinnamon stick
  • 2 tablespoon mustard oil
  • 1 tablespoon ghee
  • 1 tsp Turmeric
  • Kashmiri mirch powder as per requirement
  • Salt to taste
  • Pinch of sugar

How to make Prawn Malaikari

  1. Wash the prawns thoroughly in water
  2. Sprinkle 1 tsp turmeric and salt on the prawns and mix them well.Keep the prawn aside for 20 minutes for marination
  3. Wash the prawn heads under running water and carefully place them in a grinder
  4. Add a pinch of salt and turmeric in the heads and grind them to a homogeneous paste
  5. Pass the head puree through a net strainer to get most of the liquid out of it.
  6. Heat a non stick pan and add 2 tbsp mustard oil
  7. Shallow fry the prawns until they pinkish golden in colour. Don't overcook the prawns.
  8. Take the prawns out.In the same oil add the cardamom, cloves and cinnamon (beaten in mortar pestle ) and fry them until the smell comes out.
  9. Add the onion paste.Sprinkle some sugar on it and keep cooking in medium flame
  10. Add turmeric,salt,kashmiri mirch powder to the onion paste and keep frying until the oil comes out.
  11. Add the prawn head puree to the onion paste,and mix it well.Simmer it in low flame for 10 minutes.
  12. Add 1 pack coconut milk and mix properly.Then add the other one and cook in medium flame.
  13. Adjust the salt and sugar to taste.Simmer the curry in low flame for 25 mins.
  14. Add the fried prawn and simmer for 3-5 mins in medium flame.
  15. In a small wok,heat up the ghee.Add beaten whole garam masala,i. e, 3 cardamoms, 3 cloves, and 1 cinnamon stick.Pour the whole thing on top of the curry.
  16. Serve with hot rice,chapati or paratha.

My Tip:

Always simmer the curry in low flame. Use fresh prawns for best result.

Reviews for Prawn Malaikari (2)

Shreya Chatterjeea year ago

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Maisha Kukrejaa year ago

yummy
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