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1/2 kg - Cleaned and de-veined prawns.
2 medium or large - potatoes, diced into pieces.
2 large - onions.
1-2 tsp - garlic.
1-2 tsp - ginger.
or 2 tsp -
1/2 can -
4-5 tsp -
powder or flakes.
2-3 tsp - garam masala.
1 tsp -
or elaichi (crush into powder in the blender).
3 tbsp - canola oil.
How to Make Prawn Malaikaari
Clean the prawns.
Heat oil in a wide pan or wok.
Stir fry the ginger paste, garlic paste, chopped onions, cinnamon sticks, and elaichi for several minutes (5-7 minutes) over medium-low to medium heat.
Then add the turmeric, the shrimps, and the coconut flakes.
Stir fry over medium-low heat till the prawns begin to turn reddish (3-4 minutes more).
Add the potatoes, the garam masala, and the coconut milk. Continue stirring.
Then add about a half cup to a full cup of water.
The amount of water would depend on your taste.
Add as much chilli powder as you would want.
Cover up and cook for about 30-35 minutes.
Cooking this dish over medium heat, and keeping it covered with a lid throughout, would give the best results.
When covered, the aroma of the spices and the ingredients are trapped for best results.
Cook till the prawns are cooked and the curry is of a thick consistency.
Serve hot with basmati rice or any fine rice.
Bawarchi of the Week
Ramya is an ardent blogger who is known for her authentic Kannada recipes.