Prawn Kizhi Paratha: A Malaysian Art

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Prawn Kizhi Paratha is a culinary masterpiece that has its roots in Malaysia. This dish is not just about the flavours but also about the unique method of preparation that enhances its taste manifold.

Source: pachakam

The Essence of Prawn Kizhi Paratha

Prawn Kizhi Paratha is essentially a prawn parcel. The prawns are first shallow fried and then added to a masala mix. This mix is then wrapped in a banana leaf, which gives the dish its unique name and flavour. The banana leaf not only acts as a cooking medium but also imparts a distinct aroma to the prawns. The addition of coconut milk to the masala adds richness to the gravy, making it a delightful combination of flavours and textures.

The Unique Taste of Prawns

What sets this dish apart is the use of prawns. Unlike fish, prawns have no bones, and they offer a different taste profile. The masala, combined with the flavours from the banana leaf and the prawns, creates a taste that is both unique and delightful. It’s a must-try for seafood lovers and those looking to explore the rich culinary traditions of Malaysia.

Source: Indian Mom

Preparation and Serving

While the preparation might seem intricate, with the right ingredients at hand, it can be made with ease. The key is to have fresh prawns and banana leaves. Once prepared, the prawn parcels are best enjoyed with steamed rice or appams, making it a complete meal.


Source: Erivumpuliyumm.

Article curated by Suwaytha Gopal