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Creamy Coconut Prawn (Chingri Malai Curry)

 INGREDIENTS:

  1. Prawns (medium sized) 500 gram
  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. Yogurt 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 to the prawns and leave for 15 minutes.

Make a smooth paste of onion.

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

Temper the oil with red chilis and bay leaves. Add onion paste along with sugar and fry for 7-8 minutes until the onions are 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 yogurt until it is lump free and add it to the pan.


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

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

Finish off with freshly ground cardamom powder.

Serve with steamed rice.





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