Chingri Malai Curry / Prawn with Coconut Milk /Prawn Malai curry
Ingredients
- Prawn – 20 pcs
- Green chili – 2 slit
- Mustard oil or olive oil – 2 tablespoons
- Coconut milk – ½ cup
- Clarified butter – 1 teaspoon
For Marination
- Turmeric powder – ¼ teaspoon
- Garlic paste – ½ teaspoon
- Salt – ½ teaspoon
For paste
- Onion – ½ Roughly chopped
- Tomato – ½ Roughly chopped
- Green chili – 4 Roughly chopped
- Garlic – 2 cloves
- Ginger – ½ inch
For dry masala
- Turmeric powder – ½ teaspoon or as per required
- Red chili powder – 1 teaspoon
- Sugar – ½ teaspoon
- Salt to taste
For phoran
- Bay leaf – 1
- Green cardamom – 2-3
- Cloves – 4
Instructions
- Blanch or de-vein the prawns (first remove the head then holding the prawn and peel off shell from the body, backside up and use a knife and running it along the vein and remove the vein) and marinate with turmeric powder, garlic paste and salt. Keep 1/2 an hours in freeze.
- combine all ingredients(onion, green chili, cashewnuts, tomato) along with 1 cup of water in a deep non stick pan and boiled on a medium flame for 8-10 minutes. Allow the mixture cool completely. Once cooled blend in a mixer till smooth.
- Heat oil in a pan on medium flame. Once hot add marinated prawns and fry 1 minute (if overcooked prawn can be chew) and keep them aside in a bowl.
- In a same pan add remaining oil, add bay leaf, green cardamom and cloves. Stir one minute.
- Add onion-tomato-ginger-garlic-green chili paste and stir 1 minute add turmeric powder, red chili powder and mix well. Fry them on medium heat till the oil separates.
- Add clarified butter, sugar and salt and mix well. After few minutes add water and let the spices and coconut milk come to boil.
- After a boil add prawns and coconut milk and mix well, add green chili and cook 5 minutes on medium heat.
- Switch off flame and serve hot with white rice or Chapati.