Chingri Malai (Prawn Coconut Curry)
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| Ingredients |
- 500 grams Prawns
- 2 medium Onions
- 3 teaspoons Turmeric paste
- 1 teaspoon Chilli paste
- 2 Bay leaves
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- 1 tablespoon Garam Masala (whole)
- 2 tablespoons Ghee
- 1 teaspoon Sugar
- 1 Coconut
- Salt (As per taste)
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| Method |
Extract one cup thin coconut milk and one cup thick milk from the coconut. Grind onions to a fine paste.
Warm ghee in pan, and when very hot add bay leaves and garam masala and fry for a few minutes. Add sliced onions and fry till golden brown. Then add onion paste, turmeric paste and chilli paste and continue frying until masalas are well fried.
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Add cleaned and shelled prawns and stir thoroughly with the masalas and cook for just a few minutes before adding the 1 cup thin coconut milk. Add sugar and salt to taste. Simmer over medium flame until the gravy is less than half.
Then add the 1 cup thick coconut milk and simmer for another 10 minutes.
Serve with rice or puri.
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Other Details |
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Serves: 6
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Time: 40 mins.
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Category: Main Course | State: West Bengal | Submitted by: System
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