Prawn malaikari (mustard-poppy-yogurt sauce)

Name: Prawn malaikari (mustard-poppy-yogurt sauce)
Yield: 8 servings minimum
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

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8 servings minimum

Total: 2 hrs Active: 1 hour

4 Ratings

Ingredients (9)

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

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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.

by paulsaab

Instructions

1Grate half a coconut
2Soak mustard seeds and poppy seeds in water at room temperature for 15-20 mins
3Add green chilies, ginger, grated coconut, mustard seeds and poppy seeds and yogurt in a blender
4Make a paste
5Marinade prawns in the paste for an hour
6Put prawns in foil (ideally a banana leaf)
7Brush them with oil and sprinkle salt
8Bake in oven at 350 deg for 35 mins (you may have to turn the prawns a couple of times)