Recipe for Prawns Coconut Curry

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

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

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.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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