Jareesh With Prawns Recipe | MAGGI® Arabia

Jareesh with Prawns

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


  • 3 cups or ½ kg Jareesh
  • 2 tablespoons or 30 ml vegetable oil
  • 4 medium or 600 g onions, diced
  • 2 cloves or 10 g fresh garlic, chopped
  • 2 teaspoons or 10 g ginger, grated
  • 1-2 or 10 g fresh red chili, more if preferred
  • 1 teaspoon or 5 g curry masala
  • 4 or 20 g black dried lemons (Lomi)
  • 4 medium or 600 g tomatoes, diced
  • 6 tablespoons or 90 g tomato paste
  • 2 cubes MAGGI® Chicken Bouillon
  • 4 cups or 1 litre water
  • 1 cup or 75 g fresh coriander leaves , finely chopped
  • 1 kg prawns, cleaned
  • 4 tablespoons or 60 ml fresh lemon juice
  • 1 medium or 150 g onion, sliced and fried (optional)

How to Prepare

  1. 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.
  2. 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 medium heat.
  3. Add the fresh tomato and tomato paste and cook for another 2 mins.
  4. Add 2 cubes MAGGI® Chicken Bouillon and water and bring to a boil.
  5. Add prawns and half of the coriander leaves and simmer for 10 mins.
  6. Remove the prawns from the stew. Add the jareesh and stir; cover the pot and let it simmer to cook for another 35 mins.
  7. Return prawns to the pot, add lemon juice and cook on low heat for 10 mins.
  8. Garnish the dish with the remaining coriander and fried onions.

Nutritional Info

No Info

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