Ingredients ::
Prawns : 10 pieces ( Larger Size )
Mustard Paste : 5 table spoon
Mustard Oil : As Required
Mustard Oil : As Required
Green Chillies : 6 Slits
Coconut Milk : 1 Cup
Coconut Milk : 1 Cup
Red Chilli Powder : 1 table spoon
Turmeric Powder : 1 tea spoon
Salt : As Required
Sugar : 1/2 tea spoon
Turmeric Powder : 1 tea spoon
Salt : As Required
Sugar : 1/2 tea spoon
Recipe ::
Clean the Prawns with fresh water and marinate it with turmeric powder and salt for 15 minutes.
Heat Mustard Oil in Kadai / Frying Pan.
Fry lightly until the prawns turn into golden colour, avoid deep fry.
As soon as the prawns turn into a pale golden colour take them out from the pan and keep them on a paper towel.
In the same oil add mustard paste and green chillies (3 slits) and cook for 2 minutes, next add red chilli powder, turmeric powder, salt and sugar again cook until oil separates from the paste.
Heat Mustard Oil in Kadai / Frying Pan.
Fry lightly until the prawns turn into golden colour, avoid deep fry.
As soon as the prawns turn into a pale golden colour take them out from the pan and keep them on a paper towel.
In the same oil add mustard paste and green chillies (3 slits) and cook for 2 minutes, next add red chilli powder, turmeric powder, salt and sugar again cook until oil separates from the paste.
Stir and add the coconut milk, mix it well and add 1 cup of water.
When you see the gravy slightly bubbling add the fried prawns. Cook it on a low flame for few mins more till the gravy thickens and acquires a creamy consistency.
When you see the gravy slightly bubbling add the fried prawns. Cook it on a low flame for few mins more till the gravy thickens and acquires a creamy consistency.
Put it into a serving pan and add rests green chilly slits for the decoration .
1 comments:
Very effective blog & posts ever seen. Thanks a lot to the Blog owner for making & sharing the beautiful recipes and information worthy sites to the common user.
Bengali Payesh & Chingri machher malaikari both are superb. Thanks friend.
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