Prawn malaikari (mustard-poppy-yogurt sauce)
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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
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.
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)
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