Recipe: Appetizing Prawn in Coconut Gravy (Chingri Machher Malai Curry)

Prawn in coconut gravy (Chingri Machher malai curry) – This recipe is perfect for when you have no idea what to cook. You can cook Prawn in coconut gravy (Chingri Machher malai curry) using 22 ingredients and 14 steps. Here is how you cook it.

Ingredients of Prawn in coconut gravy (Chingri Machher malai curry)

  1. Prepare 400 gm of Shrimp.
  2. It’s 1 of big potato diced.
  3. It’s 200 ml of Coconut milk.
  4. It’s 400 ml of full fat Milk.
  5. Prepare 1/2 of Fried onions.
  6. It’s 3 tablespoons of Onion paste.
  7. Prepare 1 teaspoon of ginger paste.
  8. Prepare of Whole garam masala.
  9. You need 2 of cinnamon sticks.
  10. It’s 5 of cardamoms.
  11. You need 5 of cloves.
  12. It’s 5 of 5 pepper corn.
  13. Prepare 1/2 teaspoon of turmeric powder.
  14. Prepare 1/2 teaspoon of cumin powder.
  15. Prepare 1/2 teaspoon of red Chilli powder.
  16. It’s 1/2 teaspoon of garam masala powder.
  17. You need 250 gm of broken cashews.
  18. Prepare 200 gm of raisins.
  19. Prepare 250 gm of poppy seeds.
  20. You need 1 Table spoon of ghee.
  21. Prepare to taste of Salt.
  22. You need to taste of Sugar.

Prawn in coconut gravy (Chingri Machher malai curry) Step By Step

  1. Clean and marinade the shrimp with turmeric and salt for half hour
  2. Lightly fry the shrimp and potatoes and keep them aside
  3. Add bay leaves and whole garam masala in mustard oil
  4. Add the onion and ginger paste and saute for 5 mins
  5. Make a light paste of the turmeric powder, cumin powder, red Chilli powder and sugar in water
  6. Add the paste to the pan
  7. Blend the cashews, raisins and poppy seeds into a thick paste.
  8. Add the paste to the pan with the fried potatoes
  9. Fry for 3-4 mins
  10. Add the milk and let the gravy boil so that the potatoes are cooked
  11. When the right consistency is reached, add the coconut milk and the fried shrimps and let it all boil
  12. Once the gravy becomes creamy enough, turn off the stove and Sprinkle garam masala powder at the top.
  13. Garnish with fried onions and ghee
  14. Serve hot.