Prawn In Coconut Milk (Chingri Macher Malai Curry)

Recipe Introduction :
Prawn is one of the most favorite sea food in India and all over world. In Bengal, Chingri Macher Malai Curry is considered as very popular dish. In north India it is called as Malai Prawn. Here Malai Prawn is served with Jeera rice. Its creamy texture is really mouth watering. So friends, warm up your Sunday with this delicious recipe.

Prawn in Coconut Milk

Preparation Time : 15-20 minutes
Cooking Time : 12-15 minutes
Serves: 3-4 person

Ingredients:

• 500 gm medium prawn or 300-400 gm large prawn (cleaned and deveined)
• 1 cup of coconut milk
• 3 table spoon of cooking oil
• 2 medium onion(sliced)
• 1 tea spoon cumin seed (Whole Jeera)
• 1 tea spoon kashmiri chilli powder
• 1 tea spoon turmaric powder.
• 1 tea spoon garam masala
• 1 tea spoon black papper corn (cracked)
• 20 gm /2 inch fresh ginger (peeled and chopped)
• Salt and Sugar to taste

Methods:

• Grate 1  full coconut with a hand grater.
• In a big bowl, keep this grated coconut immersed in 1 cup of hot water for 15 minutes.
• Squeeze out the coconut milk in a container with help of a muslin cloth.
• Marinate the prawn with a pinch of salt, cracked black papper corn and turmeric powder. Keep it aside for 10 minutes.
• Make smooth paste of sliced onion, cumin seed and ginger in a food processor
• Heat oil in frying pan, shallow fry the prawns and keep it aside.
• Heat oil in a Kadai/same frying pan, add smooth paste, stir for 1 minute.
• Add Kashmiri chilly powder, turn the heat down, fry the masala till oil comes out.
• Pour coconut milk into the thick paste. Mix well & cook the gravy at least for 2 minutes.
• Add the prawns into the gravy.
• Add salt & sugar as needed.
• Allow to cook for 5 minutes until prawns are fully cooked.
• Add garam masala. Stir for 2 minutes. 
• Remove cooking pan from the oven.
• Garnish with fresh coriander leaves.

Serve with Steam rice/ Basmati pulao

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Happy Cooking!