CHINGRI MALAI CURRY

A lip smacking prawn curry made in coconut milk and spices. Relished with hot steamed rice, mishti pulao or loochis ( puffed white flour pooris )

SERVES : 4

INGREDIENTS

• 750 gms Super Jumbo/ tiger prawns, cleaned, shelled, deveined. Keep the tail in tact. Marinate with 1/2 tsp turmeric & 1/2 tsp salt.

• I large onion ground to paste

• 1 small onion sliced fine

• 11/2 tbsp ginger garlic paste

• 2-3 green chillies

• 1/4 tsp turmeric powder

• 1/2 tsp chilli powder

• 1/4 tsp garam masala.

• 1/2 tsp salt or to taste

• 1/2 tsp sugar

• 2 small bay leaf, 2-3 cloves, 1 small stick cinnamon. 2-3 green cardamom

• 11/2 cups of thick coconut milk.

• 3-4 tbsp oil.

• 2 tbsp chopped coriander leaves.

METHOD

1. Heat oil in a wok, sauté the prawns lightly, remove an keep aside.

2. In this remaining oil, Add the bay leaves, cardamoms, cloves, cinnamon.

3. Now fry the sliced onions lightly till transparent.

4. Add the ginger garlic paste, onion paste, sauté.

5. Add chilli powder, turmeric, salt and sugar.

6. Add the green chillies, Stir fry, Add water, bring to boil. Cook till the masala is done.

7. Add the sautéed prawns and cook till done but not hard and chewy.

8. Add the garam masala. Reduce the flame to medium.

9. Add the coconut milk slowly, let it come to a boil just once.

10. Do not over-boil, as the coconut milk might curdle and spoil the curry.

11. Remove into a serving dish. Garnish with coriander leaves.

12. Serve hot with any of the accompaniments mentioned earlier.