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DISH NAME : CHINGRI MALAI CURRY
Preparation Time : 30 mts.
Cooking Time : 25 mts.
Note
1). If using mustard oil instead of ghee, then bring oil to smoking point, put off flame. Let it cool before starting to cook. This is to reduce the strong pungency of mustard oil.
| Quantity | Name |
|---|---|
| 500 Gm.s | Prawns, shelled, deveined & cleaned |
| 2 Tbsp. | Ghee or mustard oil |
| 2 No.s | Bay leaves |
| 2 No.s | Onion, finely chopped |
| 1.5 Tbsp. | Ginger paste |
| 2 Tbsp. | Green chilli paste |
| 1 Tsp. | Turmeric powder |
| 1.5 Cup | Thin coconut milk |
| 1 Cup | Thick coconut milk |
| 0.5 Tsp. | Sugar |
| To Taste | Salt |
| 1 Tsp. | Chilli powder |
| 2 Inches | Cinnamon |
| 4 No.s | Cardamoms |
| 4 No.s | Cloves |
Method
Wash prawns, pat dry and set aside. Heat ghee / mustard oil in a pan on moderate heat. When hot, add bay leaves , cinnamon, cloves and cardamom and fry for a few seconds. Add onion and fry until golden brown. Stir in ginger and chilli pastes, and turmeric. Saute gently until spices are well cooked, taking care they do not stick to pan. Add chilli powder and fry. Now add prawns and stir thoroughly for a few minutes, until prawns are well coated with spices. Add thin coconut milk, sugar and salt to pan. Simmer on low heat for 8 minutes. Add thick coconut milk and cook on low heat till it simmers lightly. Coconut milk should not boil. Serve hot.
Serving Suggestions
Goes well with rice & chappathies.