CHINGRI MALAI CURRY (prawn with coconut milk)


Preparation Time: 15 minutes
Cook Time: 20 minutes
Main Ingredients: Prawn or lobsters & Coconut

Ingredients:
500 g Chingri (Prawn or lobsters)
1 Coconut milk (1 cup juice of the coconut)
1 Cup yogurt
3 medium size Onion chopped
1 tbsp Ginger pest
½ tbsp Garlic pest
1 tbsp red chilli powder
1 tsp turmeric powder
1 cups Oil (100ml)
2 Cinnamon stick (Daarchini)
4 green cardamom (Elaach)
4 cloves (labango)
1 tbsp Sugar
Salt – as you need
2 Bay Leaf (tespata)
3 Green Chilli
4 Cashew Nut (smashed)
1 tbsp Fry Coriander seeds (powder)
PROCEDURE:
a) Clean the prawns or lobsters. Peel the shell and take out the black vein on the rear.
b) Take a small size Karahi (fry pan). Put oil, then fry prawns until it gets brown. When prawn turns brown keep it aside.
c) Take a medium size Karahi (fry pan). Put oil, then fry onion. When onion turns brown put bay leaf, green cardamom, cloves (labango), cinnamon stick into the oil. And then, add ginger pest, garlic pest, cashew nut, red chilli power, turmeric powder and salt, stir it. Put one cup water and stir it to mix all the masala. Stir it, until the water dries out. Then add yogurt and coconut milk. Stir it until two minutes then add prawn. Cover the Karahi until it boils (approximately 10 minutes). Then add sugar and green chilli. After five minutes add coriander seeds power. Stir it one minute.
d) Your Chingri Malai Curry is ready to serve
Thanks ...