SHAHI PRAWN MALAIKARI
Rich Bengali heritage boasts of exquisite cuisines. Bengalis' taste buds are awfully delightful.
They can make and consume almost all the foods of the world.
Such gourmet tribes gifted this amazing recipe SHAHI PRAWN MALAIKARI
Malai-kopta, malai-chamcham, kulfi-malai and so on...
Then why not malai fish?
400 g prawn (bigger size)
100 g Ghee (clarified butter)
2/3 dry red chili
1/2 tsp cumin seed,
1 Tbsp onion
1 Tbsp ginger-garlic paste
2 Tbsp tomato puree,
1 tsp red chili powder
1/2 tsp turmeric powder,
salt to taste
2 Tbsp poppy seeds, cashew & sesame paste together
300 ml coconut milk
1 tsp garam masala powder
Heat oil in a pan.
add oil, dried red chili, bayleaf
cumin seed, 1 Tbsp onion & 1 Tbsp ginger-garlic paste
2 Tbsp tomato puree, 1 tsp red chili powder
1/2 tsp turmeric powder, salt to taste
cook for 2 minutes
Add 2 Tbsp poppy seeds, cashew & sesame paste
cook well for 3-4 minutes.
add coconut milk. mix well
Heat a pan. add ghee (clarified butter)
fry prawns in ghee for 2 minutes to get rich taste.
Now add the fried prawns in the curry,
put on lid,
cook for 5-7 minutes in medium flame.
after 5-7 minutes cooking, open the lid
add saffron milk.
off the flame.
Shahi Prawn Malaikari is ready!