Creamy Coconut Prawn (Chingri Malai Curry)

 INGREDIENTS:

1. Prawns (medium-sized), cleaned and deveined, 500 grams
2. Oil 4 tbsp
3. Onion 1 large 
4. Ginger paste 1 tsp
5. Turmeric Powder 1/2 tsp
6. Kashmiri Red Chili Powder 1 tsp
7. Yoghurt 2 tsp
8. Green Chilis 2-3, slit
9. Coconut Milk 500 ml
10. Salt to taste
11. Sugar 1 tsp
12. Cardamom Powder 1/4 th tsp
13. Bay Leaves 1-2
14. Dry red chilis 1-2

METHOD:

Serving size: 4-5

Devein the prawns and clean them.

Rub salt and turmeric powder on the prawns and leave for 15 minutes.

Make a smooth paste of onion.

Heat oil in a pan and fry the prawns over medium flame until they turn pink. Remove from the pan and keep aside.

Temper the oil with red chilis and bay leaves. Add onion paste and sugar and fry for 7-8 minutes until the onions turn brown.

Add ginger paste and stir-fry for another 3-4 minutes. Then add turmeric powder, Kashmiri red chili powder and green chilis.

Stir-fry until the oil separates from the spices. Beat the yoghurt until lump-free and add it to the pan.

Lower the flame and stir to prevent the yoghurt from splitting. Cook for 3-4 minutes.

Add the coconut milk and the fried prawns. Cover the pan and cook over a low flame till the gravy thickens to a medium consistency.

Finish off with freshly ground cardamom powder.

Serve with steamed rice.