Name: Chingri/Prawn malai curry recipe by Soma Mukherjee at BetterButter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: Prawns 8 tiger prawns ( small prawns are also good for this preparation); Coconut milk 2 cups (I used ready made coconut milk in case of home made use medium thick coconut milk); Bay leaf 1, cumin seeds 1 teaspoon; Ginger garlic paste 1 table spoon; Minced onion 3/4 cup; Minced tomato or tomato puree 1/2 cup; Green cilli paste 1 teaspoons; Red cilli powder and kashmeri red cilli powder 1 teaspoon (optional); Garam mashala paste 2 teaspoon -3 green cardamom pods + 1" cinnamon stick+ 3 cloves; Salt and termaric as required; Lemon juice 2 teaspoon; sugar 1 teaspoon; Mustard oil for cooking

Ingredients Serving: 4

Prawns 8 tiger prawns ( small prawns are also good for this preparation)
Coconut milk 2 cups (I used ready made coconut milk in case of home made use medium thick coconut milk)
Bay leaf 1, cumin seeds 1 teaspoon
Ginger garlic paste 1 table spoon
Minced onion 3/4 cup
Minced tomato or tomato puree 1/2 cup
Green cilli paste 1 teaspoons
Red cilli powder and kashmeri red cilli powder 1 teaspoon (optional)
Garam mashala paste 2 teaspoon -3 green cardamom pods + 1" cinnamon stick+ 3 cloves
Salt and termaric as required
Lemon juice 2 teaspoon
sugar 1 teaspoon
Mustard oil for cooking

Instructions

Clean prawns ( discured the thread from the back of the prawns) and rince properly.
Mix salt termaric powder and red cilli powder, add lemon juice and rub the prawns . Leave for 10 minutes.
Then shalow fry the prawns in hot mustard oil, drain excess oil and keep aside.
In the same oil add bay leaf cumin seeds and fry for a minute.
Add onion and slightly sugar fry it until fried smell appears
Add ginger garlic paste, turmeric and kashmeri red cilli powder . Fry
After 3-4 minutes add tomato/puree.
Stir it until oil raw smell disappeared. Add 1 cup of warm water.
Add prawns ,salt and mix , cover it with a lid and cook for about 10 minutes on low flame.
After 10 minutes remove the cover and add Coconut milk, Stir it for a minute.
Add garam mashala paste and cover
Cook another 2 minutes with cover on low flame.
Switch off the flame. And leave it for about 10 minutes.
Serve with Basanti polao or steamed rice.

Similar Recipes