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Jareesh with Prawn

Jareesh with Prawns

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75 Min

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Bahrainis love seafood And prawns are no exception - here is a typical way of cooking them in Bahrain. Check out other recipes in MAGGI® Arabia for more home cooking inspirations

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Ingredients

6 Servings

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
489550
Freekeh, washed and soaked
3  cups
488332
Vegetable oil
2  tbsp
486979
Onions, finely chopped
4  Mediums
483422
Garlic, finely chopped
2  Cloves
483423
Ginger, finely chopped
2  tsp
482339
Chilli pepper
2  pieces
488073
Curry powder
1  tsp
481400
Lemon
4  pieces
488332
Tomato, diced
4  Mediums
488332
Tomato Paste
90  g
488332
Maggi® Chicken Bouillon
2  cubes
488332
Water
4  cups
483417
Coriander leaves, chopped
1  cup
488332
Peeled & cleaned shrimps
1000  g
488184
Lemon juice
4  tbsp
486979
Onions, finely chopped
1  Medium

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Nutritional Information

Carbohydrates
19.23 g
Energy
249.72 kcal
Fats
5.16 g
Protein
37.42 g

Recipe steps

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Step 1
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Clean the jareesh and lightly toast till it is golden brown. Remove from heat and clean thoroughly; soak in a bowl of water for 15 mins.
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In a pot, sauté the onions with oil till they are brown. Add the garlic, ginger and chillies. Then add the masala and the black lomi and cook for 2-3 mins on medi
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Add the fresh tomato and tomato paste and cook for another 2 mins.
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Add 2 cubes MAGGI® Chicken Bouillon and water and bring to a boil.
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Add prawns and half of the coriander leaves and simmer for 10 mins.
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Remove the prawns from the stew. Add the jareesh and stir; cover the pot and let it simmer to cook for another 35 mins.
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Return prawns to the pot, add lemon juice and cook on low heat for 10 mins.
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Garnish the dish with the remaining coriander and fried onions.

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Anonymous (not verified)
Anonymous (not verified)
5

Migrate rating

06/15/2025 04:54 CEST
Anonymous (not verified)
Anonymous (not verified)
5

Migrate rating

06/15/2025 04:54 CEST

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10-06-2025 12:41 Uhr

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