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Malai Jhinga

Posted on Jul 28, 2024 by in Main Course - Multicuisine & Indian | 0 comments

Malai Jhinga
Print Recipe
Malai Jhinga is another name for coconut based masala prawns. This dish is best made with medium or small prawns/shrimp. The small quantity of coconut and coconut milk gives it a creamy texture and it is very tasty with flatbreads and plain fluffy white rice. You can make it as mild or spicy as you like by reducing or increasing the chilli used in this dish. The Bengali preparation is made with mustard oil but any vegetable oil is preferred in most parts of India except Kerala which uses coconut oil.
Servings
6 people
Servings
6 people
Malai Jhinga
Print Recipe
Malai Jhinga is another name for coconut based masala prawns. This dish is best made with medium or small prawns/shrimp. The small quantity of coconut and coconut milk gives it a creamy texture and it is very tasty with flatbreads and plain fluffy white rice. You can make it as mild or spicy as you like by reducing or increasing the chilli used in this dish. The Bengali preparation is made with mustard oil but any vegetable oil is preferred in most parts of India except Kerala which uses coconut oil.
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Clean and devein prawns. Wash and dry.
  2. Marinate the prawns with salt and turmeric powder.
  3. Chop the onions and garlic. Heat 1 tablespoon oil and add chopped onions, garlic and grated ginger. Saute for 2 minutes.
  4. Add grated coconut, mustard, khas khas, green chillies , coriander sprig and dry spices. Cool and puree until smooth.
  5. Heat the remaining oil. Add the cummin seeds. Add the ground masala and saute for 2 minutes. Add salt to taste.
  6. Add the marinated prawns and cook for 2 minutes or until done. Add a minimum quantity of water to adjust the consistency if required.
  7. Add the thick coconut milk and switch off the heat.