11405 Prawn malaikari (mustard-poppy-yogurt sauce) 2 hrs 1 hour 8 servings minimum Fri Jan 18 00:21:14 -0800 2008 Sun Jan 20 10:05:56 -0800 2008 Indian User http://www.chow.com/recipes/11405 Sun, 20 Jan 2008 18:05:56 GMT This is a grand Bengali prawn recipe. Mouthwatering. But sadly, no Indian restaurant even comes close to the traditional recipe. The key to the recipe is knowing the combination of condiments. It is a simple combination, and hence must not be tampered with. Brevity in the use of spice is the key to this recipe and many other Indian recipes.

This recipe is served with steaming rice.

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  • Grate half a coconut
  • Soak mustard seeds and poppy seeds in water at room temperature for 15-20 mins
  • Add green chilies, ginger, grated coconut, mustard seeds and poppy seeds and yogurt in a blender
  • Make a paste
  • Marinade prawns in the paste for an hour
  • Put prawns in foil (ideally a banana leaf)
  • Brush them with oil and sprinkle salt
  • Bake in oven at 350 deg for 35 mins (you may have to turn the prawns a couple of times)
    • ]]>     http://www.chow.com paulsaab 50 Main 2 lbs of prawns shelled and deveined

    ]]>     1/2 coconut;

    ]]>     2 tablespoons of mustard seeds

    ]]>     2 tablespoon of white poppy seeds

    ]]>     3-4 green chilies

    ]]>     200 gm yogurt, fat free

    ]]>     1/2 thumb-sized ginger

    ]]>     1 tablespoon of olive oil

    ]]>     1 tsp salt

    ]]>     9402 prawns 306 indian 390 spicy