King Prawn Mazedar – Recipe Of The Week

King Prawn Mazedar
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Eating out has always been a problem whether you’re following a diet or any form of nutrition plan, in particular Indian cuisine is often the most challenging – until now!!

I’ve recently been working with Chef Ali Hussain of Café Bangla in East Boldon to come up with a ‘healthy’ menu for visitors to his restaurant as well as giving my clients the option of being able to eat out at a fantastic Indian Restaurant without ruining their results!

If you’re not familiar with Café Bangla, it’s one of the premier Indian Restaurants here in the North East having won many awards and is also featured in the Michelin Guide for 2010. Ali Hussain is also a multi-award winning chef currently holding the National Curry Chef of the year accolade – so as you can imagine it’s been a honour to work with Ali on this!

Anyway, enough of that. Let’s get back to the recipe!

This is one of Ali’s signature dishes that he’s been kind enough to share with me and it’s for King Prawn Mazedar so here goes….

King Prawn Mazedar
Cuisine: Indian
Author: Martin Whitaker
  • 16 king prawns
  • Two onions (finely chopped)
  • One table spoon of garlic paste
  • Salt to taste
  • Half a bunch of fresh coriander
  • Two green chilli’s to flavour – do not chop!
  • Half a table spoon of turmeric powder
  • Big spoon of olive oil
  • Coconut Oil
  • One cup of lentil flour
  • Two lemons or limes
  1. Wash the king prawns in lemon or lime juice to clean and flavour
  2. Mix the lentil flour with half a cup of water to create a batter for the prawns
  3. Rub the king prawns in the batter mix until they are fully coated
  4. Fry the battered king prawns in coconut oil for three to four minutes until golden brown
  5. To make the Mazedar sauce heat a pan and add one big spoon of olive oil with a table spoon of garlic paste, two finely chopped onions, half a spoon of turmeric powder, chopped fresh coriander and a cup of water.
  6. Add two whole chilli’s for flavour, do not chop, these will need to be removed before serving
  7. Simmer the mix until the onions are soft and then add the battered king prawns and cook for a further two minutes
  8. Take our the two chilli’s and serve with rice
  9. Enjoy!!


Oh and if you want to lean more about  Chef Ali Hussain and the fantastic Café Bangla head over to their website




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Marti Whitaker, EzineArticles Basic Author