This is a Recipe for preparing Bengali Prawns Coconut Curry. This kind of Jhinga Nariyal Gravy is normally prepared in the East Indian state; especially Bengal.
Preparation Time: 60 Minutes
Serves: 4 Persons
Ingredients
½ Kg Prawns
1 Medium size Tomato
2 Medium size Onions
1 Tea spoon Red Chili powder
1 Tea spoon Turmeric
1 Tea spoon Garam Masala
½ Tea spoon Sugar
8-10 Petals Garlic
½” Piece of Ginger
1 ½ Cup Coconut Milk
Salt to taste
1 Table spoon Ghee (Dalda)
1 Table spoon Ground nut Oil
Preparation
First of all clean the Pawns, prepare Coconut Milk, prepare Onion, Garlic and Ginger paste.
Heat Oil and Ghee in a pressure Cooker then add Onion, Ginger, Garlic paste, Garam Masala and fry till color change in to brown.
Then add the Prawnsand fry for 3-4 minutes then add the Tomatoes, Coconut Milk, Salt and Sugar, mix it well and then cover with a lid. Cook on a full sim for 4-5 minutes and then cook for 3-4 minutes on a slow sim.
Serve hot with Parathas or Rice.
