MEMBER RECIPE
Prawn malaikari (mustard-poppy-yogurt sauce) Recipe
By paulsaab
Total Time:
2 hrs
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Active Time:
|
Makes:
8 servings minimum
This is a grand Bengali prawn recipe. Mouthwatering. But sadly, no Indian restaurant even comes close to the traditional recipe. It’s generally helpful to know the right combination of spices for Bengali cooking. Usually, the idea is to keep it simple. Not flat, but simple. For example, a mustard paste based recipe such as this requires kalojira (black onion seeds—not related to onion at all!) and green chilies, and never almost onions or garlic. You may use ginger, coconut, poppy seeds. Cilantro and other herbs are not necessary.
This recipe is served with steaming rice.
INGREDIENTS
- 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
INSTRUCTIONS
- 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)
Member recipes are not tested by the CHOW food team.
One of the best Bengali recipes on the internet. My husband and I have taken a copy and filed it in our 'best recipes' binder. However I must admit that I brought about a little innovation with the use of mustard oil instead of olive oil. Thank You Paulsaab!
Thank you for clarifying...I just hope I have the right sized thumb! *grin*
Thanks for pointing out the error. I corrected it. Ginger is essential to this recipe.
Ginger doesn't come in cloves...I'm at a loss here. Ginger to taste?